Yield
2 quarts
Ingredients
6 medium beets, roasted or boiled
1 large red onion, sliced
1 cup apple cider vinegar
1 ½ tsp Kosher salt
½ cup sugar
1 cup water
1 large red onion, sliced
1 cup apple cider vinegar
1 ½ tsp Kosher salt
½ cup sugar
1 cup water
Directions
- Remove skin from beets and slice thinly. Divide beets and onions between two quart jars, alternating layers of the two vegetables.
- In a small pot bring vinegar, water, sugar, and salt to a boil. Pour over beets.
- Tightly seal lids and place jars in the refrigerator. Let marinate for at least 3 days before eating.
Source: Alton Brown, edited by GMFTS
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