Title: Pickled Beets
Categories: Relish
Yield: 1 Servings

2	c	Sliced cooked small beets **
1/2	c	White vinegar
1/2	c	Water
1	tb	Brown sugar
2	ts	Whole cloves
1/2	ts	Cinnamon
1/4	ts	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

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