Pickled Beets Using Cider Vinegar
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Dry mustard||1 1⁄2 Tablespoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Onions||2 Medium, sliced (Optional)|
|Celery seed||2 Teaspoon|
1. Cook the beets in water to cover until tender. Drain, reserving one cup of the cooking water. Slip off the skins and slice.
2. Heat the vinegar and reserved cooking water to a boil. Mix the mustard, salt and sugar. Add to the vinegar and let boil again.
3. Arrange the beets and onions in layers in clean canning jars. Add the celery seed and cover with the hot vinegar mixture. Seal, cool and store in the refrigerator. Let stand a few days before using. They will keep for weeks in refrigerator.