Quick-Pickled Beets

​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

Directions

1. Remove skin from beets and slice thinly. Divide beets and onions between two quart jars, alternating layers of the two vegetables.
   
2. In a small pot bring vinegar, water, sugar, and salt to a boil. Pour over beets.
   
3. Tightly seal lids and place jars in the refrigerator. Let marinate for at least 3 days before eating.

​Source: Alton Brown, edited by GMFTS