Rosy Pickled Mushrooms

Submitted by Lynne Herold of Garrettsville, OH

Ingredients:

• 1 jar pickled beets (NOT Harvard)
• 1 jar whole mushrooms, drained
• 1/2 small red onion, sliced thin

Directions:

1. Drain beets saving liquid.
2. Place mushrooms and onions in empty beet jar.
3. Pour beet juice over mushrooms and onions.
4. Refrigerate for at 24 hours before using.
5. Keep refrigerated.
6. Mushrooms will be a rosy burgundy color when served.
7. Don’t forget to eat the beets.