Yield: Makes 1 jar

Ingredients

• 1 red onion, thinly sliced
• 2 pounds small beets
• 1 1/2 cups brown vinegar
• 10 peppercorns
• 2 bay leaves
• 1 tablespoon coarse salt

Instructions

1. Place the onion slices in a large bowl. Set aside.

2. Drop the beets into a large pot of boiling water for 1 minute. Drain the beets over the bowl of onions, allowing the onions to wilt.

3. When cool enough to handle, slip the skins off the beets.

4. Drain the onions, reserving 1 1/2 cups of the water. In a small saucepan combine the reserved water, vinegar, peppercorns, bay leaves, and salt. Bring the mixture to a boil.

5. Meanwhile, pack the beets and onions into a quart-size jar. Pour in enough of the vinegar mixture to come to within 1/4 inch of the rims. Seal with the lids. Let the beets stand at room temperature for 24 hours, then refrigerate.

Note: Before pickling foods, sterilize the jars and their lids by boiling them in enough water to cover for 10 minutes. Leave them in the hot water until ready to use.

Other Vegetable & Side Dish Recipes

Braised Fennel
Carrot Flan
Checkerboard of Roasted Peppers
Medley of Vegetables
Pickled Onions
Pickled Tomatoes
Red Cabbage Coleslaw
Roasted Tomatoes

Tip

Pickled Vegetables