Tangy Pickled Beets Onions Recipes

QUICK PICKLED BEETS AND ONIONS

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a rolling boil.
• Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
• When cool enough to handle, slip off the skin.
• Place beets in a nonreactive bowl and set aside.
• Gather the ingredients.
• In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
• Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
• Pour the hot marinade over beets and then allow the beets to cool to room temperature.
• Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.
• If you prefer, divide the beet and onion mixture into individual jars for easy storage.
• Keep refrigerated for up to two weeks.
• Enjoy.

PICKLED BEETS & ONIONS

Steps:

• Cut off all but 2-inches of the beet tops, leave the root ends attached.
• Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling.
• Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain.
• Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.
• Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
• Simmer, uncovered 10 minutes, stir in beets.
• Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal.
• Process 30 minutes in boiling water bath. Makes about 8 Pints.
• NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.