Chinese beets

Yield: 4 Servings

Measure Ingredient
6 cups Sliced beets, cooked OR
3 cans Sliced beets, (12-16 oz can)
1 cup Sugar
1 cup Vinegar
2 tablespoons Cornstarch
24 \N Whole cloves
3 tablespoons Ketchup
3 tablespoons Cooking oil (optional)
1 teaspoon Vanilla extract
\N dash Salt
1½ cup Beet liquid

Drain beets, saving 1½ cups of the beet liquid. Place the beets in a medium saucepan along with the reserved liquid and the rest of the ingredients. Mix well, then cook over medium heat for 3 minutes or until the mixture thickens. Let it cool, then store in the refrigerator. They don't last long, so be ready to fix another batch.

(These are regular red beets pickled with an Oriental flair. My mother, the original Heloise, brought this recipe back from China when she and my father lived there after World War II. You can use either fresh or canned beets. Bon appetit!--Heloise) Typed by R. Thompson 9/96 From: Heloise: Syndicated Columnist; The News-Enterprise, Elizabethtown KY

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