Quick Pickled Beets

From Eating Well, January/February 2009
**Will store for a week covered in the fridge**

1 small red onion, halved and sliced
1/2 cup red-wine vinegar
2 tablespoons sugar
1 cinnamon stick
4 whole peppercorns
2 whole cloves
3 cups steamed sliced beets, 1/2-1 inch thick

Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.
How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

Certified Organic Vegetable CSA shares