“I found this recipe nearly 20 years ago in the Toronto Sun and have made it several times over the years. It makes enough for a family of three, like mine, to enjoy over several weeks, since it doesn't require any processing and keeps well in the fridge. The recipe calls for cider vinegar but I have made it with white vinegar and think it tastes much better that way. Please note: Chilling time is under cooking time.”
4hrs 16mins

Ingredients Nutrition


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

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