Quick Pickled Beets Recipe - Cooking Index
Quick Pickled Beets Recipe - Cooking Index
Beautiful served in a glass bowl at the dinner table, also make a very nice snack with fresh bread (like rye) and a glass of beer. Serve hot, quartered beets for dinner garnished with 2 tablespoons of crumbled blue cheese and a tablespoon of toasted walnuts. (That amount serves 2 to 3.) The flavors are wonderfully complementary.
Type: Vegetables| 5 cups | 1185ml | Or 3 large beets (small) |
| 1 cup | 62g / 2.2oz | White or yellow onion (large) |
| 1 1/4 cups | 296ml | White vinegar - (10 oz) |
| 3/4 cup | 177ml | Canola (vegetable) oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Clean quart-size glass jar |
Cook the beets and slip them out of their skins. Slice into 1/4-inch rounds and set aside. Peel and slice onion into 1/4-inch rounds.
Layer beets and onion in jar, alternating beet/onion/beet/onion, sprinkling salt and pepper between layers. When layers have reached top of jar, pour oil and vinegar over. Cap tightly and store in refrigerator -- they will keep for months.
This recipe yields ??
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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