Laun/Pruett Recipe Collection
Pickled beets

Three large red beets
1 medium red onion, sliced thinly
1/4 cup sugar (I think this is optional but a lot of recipes have it
1/2 cup red wine vinegar
4 cloves (optional)

Trim beets leaving about 1-2 inches of stems. Do not trim the root or the beet will bleed out.

Cover with water and boil them gently for about 20-30 minutes. Insert a skewer to see if tender.

Remove from pan and cool. The skin will slip off.

Slice the onion into slivers. Put a layer in the bottom of a quart jar.

Slice off top of the beets and pull the stems to add to the canning jar. Slice beets as thin as you like (1/4 inch is good) and alternate beets and onions in the canning jar. You can add a peeled hard boiled egg or two.

Add sugar and vinegar to beet water and bring to a boil. Strain and add to canning jar.

Store in fridge.

Recipe Contributed by Mary Ann Laun from Mary Lou Pruett