Recipe courtesy of Alton Brown

Pickled Beets

Name: Pickled Beets
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H48M0.000S
Yield: Two 1-quart jars
Ingredients: Roasted Beets, recipe follows; 1 large red onion, frenched; 1 cup tarragon wine vinegar; 1 1/2 teaspoons Kosher salt; 1/2 cup sugar; 1 cup water; 6 medium beets, cleaned with 1-inch stem remaining; 2 large shallots, peeled; 2 sprigs rosemary; 2 teaspoons olive oil

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Level: Easy
Total: 1 hr 48 min

Prep: 30 min
Inactive: 3 min
Cook: 1 hr 15 min

Yield: Two 1-quart jars

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Ingredients

Roasted Beets, recipe follows

1 large red onion, frenched

1 cup tarragon wine vinegar

1 1/2 teaspoons Kosher salt

1/2 cup sugar

1 cup water

Roasted Beets:

6 medium beets, cleaned with 1-inch stem remaining

2 large shallots, peeled

2 sprigs rosemary

2 teaspoons olive oil

Directions

Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.