Pickled Beets
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Pickled Beets
Yield: 2 one
- ROASTED BEETS:
-
6
medium beets cleaned, with 1"
- 2
- 2
- 2
- TO PICKLE BEETS:
- 1
- 1
- 1 ½
- ½
- 1
Roasted Beets: Preheat oven to 400 degrees.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
To Pickle Beets: Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
This recipe yields 2 one-quart jars.
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