Pickled Beets
- 23 cup vinegar
- 1/2 cup beet liquid reserved from cans
- 1 cup sugar or to taste
- Salt to taste
- 2 tablespoons pickling spice
- 2 16-ounce cans whole beets
- 2 medium onions, sliced into rings
- Bring first 5 ingredients to boil.
- Slice beets thin and put into bowl; strain hot pickling liquid over them.
- Refrigerate overnight.
- Add onion 1 hour before serving.
vinegar, liquid reserved, sugar, salt, pickling spice, whole beets, onions
Taken from cooking.nytimes.com/recipes/888 (may not work)