pickled beets
- Categories
- Relish
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sliced cooked small beets ** |
| ½ cup | White vinegar |
| ½ cup | Water |
| 1 tablespoon | Brown sugar |
| 2 teaspoons | Whole cloves |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Salt |
** Well-drained canned beets will work nearly as well.
Place beets in sterilized jar. Combine vinegar, water, brown sugar, cloves, cinnamon and salt in saucepan; bring to a boil. Pour over sliced beets; cover tightly. Refrigerate 8 hours or longer until beets are pickled. Remove cloves after 3 days. Store in refrigerator up to 2 months. Makes about 2 cups.
Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier 4/93
Similar recipes
- Apple-beet relish
- Beet cake
- Beet pickled eggs
- Beet pickles
- Beet relish
- Beet risotto
- Beet salad
- Beet soup
- Chile relish
- Eggs pickled
- Garlic pickles
- Horseradish & beet relish
- Pickled beet & onions
- Pickled beets #1
- Pickled beets #2
- Pickled beets #3
- Pickled beets #4
- Pickled beets #5
- Red beet relish
- Vegetable relish
Random recipe of the day
Calzone with four cheeses, eggplant and basil
Follow us
