Ingredients:4 medium fresh beets, trimmed and washed1 cup white vinegar½ cup water½ cup granulated sugar1 tsp salt½ tsp whole black peppercorns½ tsp whole cloves1 small cinnamon stick½ small onion, thinly slicedMethod:Place the beets in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for 30–45 minutes, until tender. Drain, cool, peel, and slice the beets.In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, cloves, and cinnamon stick. Bring to a gentle boil and stir until the sugar dissolves.Place the sliced beets and onion in a clean heatproof jar or container. Carefully pour the hot pickling liquid over the beets until completely covered.Let the beets cool to room temperature, then cover and refrigerate for at least 24 hours to allow the flavors to develop.Serve chilled as a side dish, salad topping, or with your favorite sandwiches.
Old-Fashioned Pickled Beets
