Zesty and fresh-tasting, these bright, beautiful beet slices add spark to any meal. Easy to make and so good for you. My mouth still begins to water when I think of how wonderful they tasted when Mother prepared them. You could also add hard boiled eggs to this also. If you're in a pinch and want to make Borcht (beet soup) but don't have a lot of time.........just pop open one of these jars, add a little sour cream and dill. You can serve it cold or hot. Rye Bread on the side!
SERVINGS: 6
CATEGORY: Side Dish
METHOD: Chill
TIME: Prep: 5 min. Cook: 10 min. + chilling
Ingredients:
3/4 cup sugar
3/4 cup vinegar
3/4 cup water
1-1/2 teaspoons salt
3/4 to 1 teaspoon pepper
1 large onion, thinly sliced
2 cans (13-1/4 ounces each) sliced beets, undrained
Sliced green onions, optional
Directions: In a saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; add beets. let stand at room temperature for 1 hour. Cover and chill 6 hours or overnight. Garnish with green onions if desired. Yield: 6 servings.
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