Pickled beets
1 servings
Ingredients
| Quantity | 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 |
Directions
** 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