Simple, Easy Pickled Beets

1. 1

   Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.

2. 2

   Slice onion and combine with the beets in a glass or non-reactive bowl.

3. 3

   In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.

4. 4

   Stir to dissolve the sugar and heat just to a boil.

5. 5

   Pour the hot juice over the beets and onions, stir and let cool.

6. 6

   When cool, cover and refrigerate. They taste best when they have sat for 24 hours.

* Per serving · 4 servings · Values may vary.