Yield: 1 servings
|2 cups||Sliced cooked small beets **|
|½ cup||White vinegar|
|1 tablespoon||Brown sugar|
|2 teaspoons||Whole cloves|
** 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