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LOCATION: Recipes >> Preserving >> Pickled Beets 13

Print this Recipe    Pickled Beets 13

PICKLED BEETS

1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon salt
1/8 teaspoon pepper
1 large Spanish onion, thinly sliced
2 cups sliced, canned beets or fresh cooked

In a saucepan, combine vinegar, water, sugar, salt, pepper and
sliced onion and bring to a boil. Simmer for 5 minutes. Meanwhile,
place the sliced beets (plus juice) in serving bowl. Pour the hot
marinade over beets and let cool until room temperature. Cover the
bowl with plastic wrap and refrigerate for at least 6 hours, stirring
every few hours to keep slices moist.

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