Quick Pickled Beets
I found this recipe nearly 20 years ago in the Toronto Sun and have made it several times over the years. It makes enough for a family of three, like mine, to enjoy over several weeks, since it doesn't require any processing and keeps well in the fridge. The recipe calls for cider vinegar but I have made it with white vinegar and think it tastes much better that way. Please note: Chilling time is under cooking time.
Ingredients
4 serv.Step-by-step instructions
- 1
Layer the beets and onion in a bowl or refrigerator container and set aside.
- 2
In a 2-cup measure, mix the reserved beet juice (adding water to make 1/2 cup, if necessary), vinegar, sugar and salt.
- 3
Microwave on High 2 minutes or until the mixture is hot and the sugar is dissolved.
- 4
Pour the hot mixture over the beets and onion.
- 5
Cool, then refrigerate, covered, for at least 4 hours, stirring occasionally.
- 6
Keeps well in the refrigerator for at least a week.
- 7
To prepare the beets: Wash 4 medium beets, unpeeled and with at least 1" of stem left on.
- 8
Place in a bowl with 1/4 cup water.
- 9
Cover and microwave at High for 10 to 12 minutes or until fork tender, rearranging twice during cooking.
- 10
Let stand 5 minutes.
- 11
Drain, reserving the cooking liquid.
- 12
Refresh the beets with cold water, then peel and slice.
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