Beetroot Pickles

1. 1

   Cook beets until tender.

2. 2

   Drain, reserving half pint of the liquid.

3. 3

   Slip skins and slice when cool.

4. 4

   Add the next 4 ingredients to the reserved beet juice and boil up again.

5. 5

   Slice onions thinly and layer them in jars with the beets.

6. 6

   Pour hot vinegar juice over the onions and beets and seal jars tightly. Let set for a week in a cool place.

* Per serving · 4 servings · Values may vary.

No additional tips available.