Sunday, July 27, 2008

Pickled Beets

After the pickup last weekend, I headed upstate. Once there, my friend Cathy, who works wonders with the produce from her garden, taught me the following recipe.

Pickled Beets
  • 8 beets, roast or boiled, cut into 1/2 inch slices
  • 1 red onion, thickly sliced
  • 1 cup cider vinegar or tarragon vinegar
  • 1 cup water
  • 1 1/2 t. salt
  • 1/2 c. sugar
Bring liquid to a simmer and pour over layers of beets and onions in a quart jar. Place caps on jars, let cool for one hour. Refrigerate and eat the next day, or refrigerate for up to a week.

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