Pickled Beets

By hmp13

Ingredients

• 6 medium beets
• 1 cup white vinegar
• 2/3 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon whole cloves
• 1 cup sliced onion

Preparation

Step 1

Wash beets. Trim any long stems, leaving about 1 inch of stem. Do not trim tails. Bring a pot of water to a boil over medium heat, add beets, and return to a boil. Cook about 35 minutes, or until blade of a small knife can be inserted into beets easily. Remove beets from pot and let cool. Peel and cut into ¼ inch thick rounds.

Combine vinegar, water, sugar, salt and cloves in nonreactive heavy bottomed saucepan. Bring to a boil, reduce heat and simmer 5 minutes, stirring with a wooden spoon. Add beets and onion and simmer another 5 minutes. Remove from heat and place in a glass container. Cool completely, cover, and refrigerate overnight. Pickled beets are best served the next day. Store leftover beets in the refrigerator.

Leaving part of the top stem and tail on beets prevents them from bleeding during cooking.

Golden beets or candy cane beets make a nice presentation with less bleeding.