Pickled Beets in 24 hours

pickled beets

Slice the Beets and the Red Onion

  • 2 tablespoons sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 8 whole cloves
  • 1 clove garlic, peeled and chopped
  • 1/3 cup cider vinegar
  • 1/4 cup water
  • 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
  • 1 small sweet red onion, sliced and separated into rings
  1. Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
  2. In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
  3. Cover and refrigerate at least 1 day.
  4. Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.
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Filed under Appetizers, Marinade, Salads, Vegetables, Vegetarian (lacto/ovo)

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