Pickled Beets Recipe
Ingredients
| Whole beets - 2 cans (1-lb size) | ||
| White-wine vinegar - 1 cup | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Whole Cloves | 3 | |
| Whole black peppercorns | 4 To taste | |
| Bay leaf | 1 Small | |
| Onions | 2 Medium, thinly sliced | |
Directions
GETTING READY
1. Drain beets, reserving 1-1/4 cups liquid.
2. Place beets in 1-1/2-to 2-quart jar.
MAKING
3. In medium saucepan, bring to boiling combining vinegar, sugar, salt, cloves, peppercorns, bay leaf and reserved liquid.
4. Reduce heat and simmer, uncovered, 5 minutes.
5. Add onion slices to jar.
6. Pour hot liquid over beets and onions.
7. Refrigerate, covered for 6 to 7 hours.
SERVING
8. Serve with garnish or use in dishes as desired.
1. Drain beets, reserving 1-1/4 cups liquid.
2. Place beets in 1-1/2-to 2-quart jar.
MAKING
3. In medium saucepan, bring to boiling combining vinegar, sugar, salt, cloves, peppercorns, bay leaf and reserved liquid.
4. Reduce heat and simmer, uncovered, 5 minutes.
5. Add onion slices to jar.
6. Pour hot liquid over beets and onions.
7. Refrigerate, covered for 6 to 7 hours.
SERVING
8. Serve with garnish or use in dishes as desired.
Chef
