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Pickled Beets And Cucumbers Recipe
|Canned sliced beets||34 Ounce (Two 16 Ounce Cans)|
|Whole pickling spices||2 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|White vinegar||2⁄3 Cup (10.67 tbs)|
|Cucumber||1 Large, cut into 1/4 inch slices|
|Onion||1 Medium, thinly sliced|
Serving size: Complete recipe
Calories 968 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.2%
Saturated Fat 0.66 g3.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1892.1 mg78.8%
Total Carbohydrates 241 g80.4%
Dietary Fiber 24.5 g98%
Sugars 200.1 g
Protein 14 g27.2%
Vitamin A 12.1% Vitamin C 111.8%
Calcium 30.7% Iron 108.5%
*Based on a 2000 Calorie diet
Tie pickling spices in a piece of cheesecloth.
Combine beets, sliced cucumber, onion, reserved liquid, sugar, vinegar and cheesecloth bag in a deep, 2-quart, heat-resistant, non-metallic casserole.
Heat, covered, on full power 12 minutes or until mixture boils.
Chill to marinate.