Ingredients
- Medium Beets 1 lb, trimmed (unpeeled) and scrubbed well
- Distilled White Vinegar ½ cup
- Sugar ¼ cup
- Kosher Salt ½ tsp
- Ground Cloves 1/8 tsp
- White Onion ½ small, thinly sliced
Cook It
- In a large saucepan, combine the beets with enough water to cover by 1 or 2 inches. Bring to a boil over high heat. Reduce the heat to medium-lowand simmer until fork-tender, 25 to 30 minutes. Drain and cool.
- In a separate glass of ceramic bowl, whisk together the vinegar, sugar, salt and ground cloves until the sugar and salt dissolve.
- Peel and cut the beets into ¼-inch-thick slices. Add them and the onions to the bowl with the vinegar mixture. Toss gently to coat.
- Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.
Recipe excerpted from Braided Heritage: Recipes and Stories on the Origin of American Cuisine by Jessica B. Harris (Clarkson Potter, 2025). Read the review.
