Ginger Pickled Beets Recipe
Ingredients
| Cooked beets | 15 | |
| Vinegar | 3 Cup (48 tbs) | |
| Prepared horseradish | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Ground mace | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cloves | 1⁄2 Teaspoon |
Directions
Leave small beets whole and slice large beets.
Place the beets in a hot, sterilized quart jar or 2 pint jars.
Combine the vinegar and 1 cup water with remaining ingredients in a saucepan.
Bring to boiling point and boil for 2 minutes.
Pour over beets to within 1/2 inch of top of jar.
Seal the jars and let stand for 24 hours before serving.
Place the beets in a hot, sterilized quart jar or 2 pint jars.
Combine the vinegar and 1 cup water with remaining ingredients in a saucepan.
Bring to boiling point and boil for 2 minutes.
Pour over beets to within 1/2 inch of top of jar.
Seal the jars and let stand for 24 hours before serving.
Chef
