Easy Pickled Beets

By RoketJSquerl

Ingredients

• 2 Bunches Small Beets – Ends Trimmed and Scrubbed
• 4 Small Onions – Sliced and Separate Rings
• 1/2 Cup Liquid From Boiled Beets
• 1/2 Cup White Vinegar
• 1/2 Cup Honey – Go Local!
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Cinnamon
• 1/4 Teaspoon Cloves

Details

Servings 1
Adapted from justeatfood.com

Preparation

Step 1

Bring beets and enough water to cover to a boil over high heat. Reduce to medium and continue to boil for 45 minutes. With 5 minutes remaining on beets add onion slices. Drain beets and onions, reserving ½ cup of the liquid, set aside. While the beets and onions cool add beet liquid, vinegar, honey, salt, cinnamon, and cloves to medium sauce pan and bring to a boil. Peel beets (this should be easy once they are cooled), and slice. Add sliced beets and onions to a Mason jar, or air tight container of your choosing. Cover beets with boiled liquid, cover, and refrigerate at least 24 hours before eating. I prefer them after about 72 hours. Makes 1 quart.