Quick Pickled Beets - cooking recipe

Ingredients

2 cups cooked beets
1 medium onion, sliced
1/2 cup cider vinegar (Substitute with white vinegar if preferred)
1/3 cup granulated sugar
1/4 teaspoon salt

Preparation

Layer the beets and onion in a bowl or refrigerator container and set aside.
In a 2-cup measure, mix the reserved beet juice (adding water to make 1/2 cup, if necessary), vinegar, sugar and salt.
Microwave on High 2 minutes or until the mixture is hot and the sugar is dissolved.
Pour the hot mixture over the beets and onion.
Cool, then refrigerate, covered, for at least 4 hours, stirring occasionally.
Keeps well in the refrigerator for at least a week.
To prepare the beets: Wash 4 medium beets, unpeeled and with at least 1\" of stem left on.
Place in a bowl with 1/4 cup water.
Cover and microwave at High for 10 to 12 minutes or until fork tender, rearranging twice during cooking.
Let stand 5 minutes.
Drain, reserving the cooking liquid.
Refresh the beets with cold water, then peel and slice.