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Prep Time: 16 Minutes Cook Time: 240 Minutes |
Ready In: 256 Minutes Servings: 4 |
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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:
2 cups cooked beets |
1 medium onion, sliced |
1/2 cup cider vinegar (substitute with white vinegar if preferred) |
1/3 cup granulated sugar |
1/4 teaspoon salt |
Directions:
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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