Easy Pickled Beets
1 bunch of red beets
1 bunch of orange beets
(8 good-sized beets total)
1/2 cup red wine vinegar
salt to taste
4 garlic cloves, peeled and halved
1 tablespoon sugar
Wash the beets and place, unpeeled, in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce heat and cover. Simmer 30-40 minutes until tender. Remove from the heat, add the garlic to the pot and allow the beets to cool in the liquid.
Remove the beets and the garlic from the pot, reserving the liquid. Peel the beets and cut each into wedges.
Combine the remaining 1/4 cup of red wine vinegar and the sugar. Stir to dissolve and add 1/2 cup of the cooking liquid from the beets. Toss with the beets and the garlic. Refrigerate for at least two hours and up to a week.
Serve cold or warmed.
And, delicious on sandwiches and in salads,
Pickled Red Onion
1 large red onion, quartered and thinly sliced
3/4 cup white wine vinegar
1/3 cup water
3 Tbsp sugar
Salt to taste
1/4 tsp red pepper flakes
5-6 whole allspice
4 whole cloves
1. Place all ingredients except the onions into a non-reactive saucepan and bring to a simmer.
2. Add onions and simmer, stirring occasionally for about ten minutes. A bit of crispness should remain.
3. Pour all into a jar. Cover and refrigerate for up to a month.