Refrigerator Pickled Beets

Refigerator Pickled Beets

Author: adapted from Just Eat Food

Serves: 1 quart

Ingredients

• 1 bunch small beets – ends trimmed and scrubbed

• 2 small onions – sliced and separate rings

• 1/4 cup liquid from boiled beets

• 1/4 cup white vinegar

• 1/4 cup honey (or sugar)

• 1/8 teaspoon salt

• 1/8 teaspoon ground cloves

• 1/8 teaspoon cinnamon

Instructions

1. Bring beets and enough water to cover them to a boil over high heat. Reduce to medium and continue to boil for 45 minutes. After 40 minutes add onion slices and cook for remaining 5 minutes. Drain beets and onions, reserving ½ cup of the liquid, set aside.

2. While the beets and onions cool add beet liquid, vinegar, honey, salt, cinnamon, and cloves to medium sauce pan and bring to a boil.

3. Peel beets (this should be easy once they are cooled), and slice. Add sliced beets and onions to a Mason jar, or air tight container of your choosing. Cover beets with boiled liquid, cover, and refrigerate at least 24 hours before eating.