INGREDIENTS

• 6 medium beets, roasted or boiled

• 1 large red onion, sliced

• 1 cup apple cider vinegar

• 1 ½ tsp Kosher salt

• ½ cup sugar

• 1 cup water

DIRECTIONS

• Remove skin from beets and slice thinly. Divide beets and onions between two quart jars, alternating layers of the two vegetables.

• In a small pot bring vinegar, water, sugar, and salt to a boil. Pour over beets.

• Tightly seal lids and place jars in the refrigerator. Let marinate for at least 3 days before eating.