Pickled Red Onions

Pickled Red Onions

1 quart red pearl onions

1 cup water

1 cup red wine vinegar

1 cup sugar

1 red beet

1.) In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes. Drain, rinse under cold water and drain again. Slice the red onions into rings.

2.) Meanwhile, in another medium saucepan, bring the water and vinegar to a boil with the sugar. Boil until the sugar is dissolved, about 2 minutes. Now add the beet and let the color bleed into the solution.Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving.