6 medium or 4 large beets stems and greens removed
1 small yellow onion finely diced
1 cup white wine vinegar
1/4 cup sugar
4 to 6 cloves
1 teaspoon salt
1/2 teaspoon ground pepper
Cooking equipment I used:
8 quart stockpot
Cut stems and greens from beets. Place in pot and cover with water and bring to a boil. Continue on a slow boil until knife pierces beet easily. Half hour or so for small/medium and sometimes an hour for big ones. When done, reserve 1 cup of beet water. Set aside to cool.
In a small saucepan, combine beet water, a small yellow onion finely diced, one cup white wine vinegar, quarter cup sugar, four to six cloves, teaspoon of salt, half a teaspoon pepper. Bring to a boil and simmer for around five minutes.
Meanwhile, trim ends off beets, pull skin off, slice or dice beets however you want. Combine beets and sauce in covered container and refrigerate overnight. Pull out a few hours before eating to let them warm up a bit.
Serve with hot tea and an orange.
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