Pickled Beets Recipe

Pickled Beets Recipe
Photo by: Taste of Home
Rating

100% would make again

"THE BEETS Mother served with this meal came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. Their tangy flavor is a great complement to the rest of the foods in this meal.

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  • 6-8 Servings
  • Prep: 20 min. + chilling

Ingredients

  • 8 medium fresh beets
  • 1 cup vinegar
  • 1/2 cup sugar
  • 1-1/2 teaspoons whole cloves
  • 1-1/2 teaspoons whole allspice
  • 1/2 teaspoon salt

Directions

  • Remove and discard greens and all but 1/2 in. of the stems from beets. Cook beets in boiling water until tender; drain and cool. Peel and slice; place in a bowl and set aside. In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 71 calories, trace fat (trace saturated fat), 0 cholesterol, 186 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.

Pickled Beets published in Reminisce Extra February 1995, p47

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Reviews for Pickled Beets (1)

Pickled Beets Recipe

Pickled Beets

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Reviewed on Oct. 12, 2009 by dennis chase

I made this yesterday, and had my first taste today. The taste was really good. The only thing i did different was I use Splenda. After the beets were cooked, it took less than 20 minutes to make.

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