Categories: pickles

Ingredients

• 6 medium Cooked Beets
• 1 large red onion, frenched
• 1 cup tarragon wine vinegar
• 1 1/2 teaspoons Kosher salt
• 1/2 cup sugar
• 1 cup water

Directions

1. Cook the beets either 14 minutes in Instant Pot or roast at 400 degrees for 40 minutes.

2. Remove the skin from the 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.

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