Pickled Beets and Onions by Robin Krause

Don't wait to pickle your beets in the fall. They are good any time of year. Seriously, I LOVE beets! If you don't, please try them made this way. They are magnificent! I mean, MAGNIFICENT! Catch my drift?

What you need:

3 medium beets

1 cup white vinegar

1 cup water

1/4 cup sugar

1 jalapeno sliced

pinch of whole black peppercorns

pinch of cloves

1/2 vidalia onion thinly sliced

pinch of salt

Directions:

Wash and cut your beets into quarters. Boil in water for 45 minutes-1 hour until slightly tender. You can check it with a fork and it goes in a bit easily, not too easily, take them off of the heat and rinse with cold water. Peel your beets and slice them into a glass bowl. Then, add your vinegar, water, sugar, jalapeno, peppercorns and cloves to a saucepan and bring to a boil. Once boiling, take it off the heat and add it to your beets along with the onions and a pinch of salt. Let sit overnight and eat them as they are, add them to a salad, or even use the pickled onions on some tacos!