Pickled Beets Recipe


Main Ingredient


 Beets5 Medium
 Water6 Cup (96 tbs)
 Vinegar1 Tablespoon
 Salt1 Teaspoon
 Onion1 Small, sliced
 Vinegar1⁄2 Cup (8 tbs)
 Sugar1⁄3 Cup (5.33 tbs)
 Water1⁄3 Cup (5.33 tbs)
 Ground cloves1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon


Cut off all but 2 inches of beet tops.
Leave beets whole with root ends attached.
Heat 6 cups water, 1 tablespoon vinegar and 1 tea spoon salt to boiling.
Add beets.
Heat to boiling; reduce heat.
Cover and cook until tender, 35 to 45 minutes; drain.
Run cold water over beets; slip off skins and remove root ends.
Cut beets into slices.
Place beets and onion in glass or plastic bowl.
Heat remaining ingredients to boiling; reduce heat.
Simmer uncovered 2 minutes.
Pour over beets and onion.
Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours.