This is a quick pickle recipe, no heat needed. It’s a great way to make your veggies last a few weeks and enjoy them on sandwiches, on top of salads, tacos and other dishes.
Bring a large pot of salted water to a rolling boil. Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain the well.
When cool enough to handle, slip off the skin. Place beets in a nonreactive bowl and set aside.
In a small saucepan, combine onions, sugar, vinegar, salt, and 2/3 cup water. Bring this mixture to a boil over high heat.
Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
Pour the hot marinade over beets, and then allow the beets to cool to room temperature.
Cover the beets well and refrigerate for several hours or overnight before serving. If you prefer, divide the beet and onion mixture into individual jars for gifts.
Store refrigerated for up to two weeks.
Recipe Notes
Adapted from The Spruce Eats (www.thespruceeats.com)