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Pickled Beets


1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon salt
1/8 teaspoon pepper
1 large Spanish onion, thinly sliced
2 cups sliced, canned beets or fresh cooked

In a saucepan, combine vinegar, water, sugar, salt, pepper and sliced onion and bring to a boil. Simmer for 5 minutes. Meanwhile, place the sliced beets (plus juice) in serving bowl. Pour the hot marinade over beets and let cool until room temperature. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, stirring every few hours to keep slices moist.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.