|
Serves 2 or 3
(excerpted):
. . .Pickled beets can be part of a sours
array and are also an excellent side dish to
grilled
meat or roasted chicken. . .
Drain the beets, canned or fresh, reserving
the liquid from the can or 1/2 cup of the
cooking
water. Combine the vinegar and the water in
a bowl, then add the sugar and stir to
dissolve.
In a small bowl, combine the
beets, vinegar mixture, sliced onion, and
just enough
of the reserved beet liquid to cover the
beets.
Refrigerate, tightly covered, for several
hours or overnight, until well chilled.
Serve cold or
at room temperature.
The beets will keep in
the refrigerator for at least a week,
getting
more vinegary as time goes by. |
