Quick Pickled Beets (no Heat Processing Necessary!)
Ingredients
- 1 bunch beets (5 small or 3 large)
- 1 large onion, white or yellow
- 1 1/4 cup (10 oz.) white vinegar
- 3/4 cup (6 oz.) canola (vegetable) oil
- salt and pepper to taste
- Clean quart-size glass jar
Instructions
Cook the beets and slip them out of their skins. Slice into 1/4" rounds and set aside. Peel and slice onion into 1/4" 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, but mine never last that long! Beautiful served in a glass bowl at the dinner table, also make a very nice snack with fresh bread (I like rye) and a glass of beer. I also like serving hot, quartered beets for dinner garnished with 2 Tablespoons of crumbled blue cheese and a tablespoon of toasted walnuts. (That amount serves 2 - 3) The flavors are wonderfully complementary.
