Is anyone else crazy about beets? I make up a new batch of pickled beets frequently because it's just so easy to do and they're way better than ones from a can or jar. This time I added red onion slices for the fun of it. Pickled red onion slices are delicious on sandwiches and burgers. Yum.
4 whole beets unpeeled, tops trimmed
1 cup white vinegar
1/2 cup sugar
1/2 tsp salt
1/4 red onion, sliced
1 tsp black peppercorns
2 bay leaves
1. Preheat oven to 400 °F. Slice all the leaves off top the beets, scrub them clean, but leave the skin on.
2. Wrap beets together in foil. Roast 50 to 60 minutes.
3. Once cooled a little, peel them by using a paper towel to rub the skin off. Slice into half moons.
4. Combine vinegar and sugar in a small saucepan. Bring to a boil and cook 5 minutes. Remove from heat then stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets and onions. Cover and refrigerate overnight.