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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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