Pickled beets and cucumbers
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 34 | ounces | Canned sliced beets, undrained |
| 2 | teaspoons | Whole pickling spices |
| ⅔ | cup | Sugar |
| ⅔ | cup | White vinegar |
| 1 | large | Cucumber, cut into 1/4-inch slices |
| 1 | medium | Onion, thinly sliced |
Directions
1. Drain beets and reserve ⅔ cup liquid.
2. Tie pickling spices in a piece of cheesecloth.
3. Combine beets, sliced cucumber, onion, reserved liquid, sugar, vinegar and cheesecloth bag in a deep, 2-quart, heat-resistant, non-metallic casserole.
4. Heat, covered, in Microwave Oven 12 minutes or until mixture boils. Stir occasionally.
5. Chill to marinate.
6. Remove pickling spices before serving.