Recipe courtesy Alton Brown
Pickled Beets
Roasted Beets 1 large red onion, frenched 1 cup tarragon wine vinegar 1 1/2 teaspoons Kosher salt 1/2 cup sugar 1 cup water Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving. Yield: 2 (1-quart) jars Prep Time: 30 minutes Inactive Prep Time: 3 to 7 days Cook Time: 1 hour 15 minutes Difficulty: Easy