Beets & Onions
- 1 (16-ounce) can sliced beets, undrained
- 1/4 cup sugar
- 1 tsp dry mustard
- 1/3 cup cider vinegar
- 1 tsp celery seeds
- 1 medium onion, thinly sliced
- 1/4 tsp salt (or more to taste)
- 1/4 tsp freshly ground black pepper
Drain the beets, reserving the liquid. Combine the liquid with the sugar, mustard, vinegar, and celery seeds in a saucepan over medium heat. Stir to dissolve the sugar and mustard. Add the onion, salt and black pepper and simmer for three to four minutes, or until the onion is slightly wilted. Remove from the heat. Combine the mixture with the beets in a mixing bowl. Cool. Cover and refrigerate for at least three hours (longer is better). Serves 4.
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