Pickled beets

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