Crunchy Pickled Beets

1. 1

   Add water, vinegar, sugar and salt to a pot. Bring to a simmer and stir until the sugar and salt dissolve.

2. 2

   Note that the beets need to be very thinly sliced and this is best done on a mandoline slicer. Add the beets and onion to a jar and pour in the liquid. Let sit until slightly cooled, cover and refrigerate at least overnight.

3. 3

   Serve as a snack, in salads or on sandwiches.

* Per serving · 4 servings · Values may vary.

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