Friday, July 31, 2009
1 pound beets
2 teaspoons caraway seeds
1 small onion; sliced
1/2 cup water
1 cup vinegar
1/4 cup honey
Peel and slice beets. Cook until tender.
Put beets, caraway seeds and onions in a one quart jar.
Heat the water, vinegar and honey and pour over the beet mixture.
Cool and store in the refrigerator. Let sit 4-6 weeks for best flavor.