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Easy Pickled Beets Recipe

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"Here's an easy way to spice up canned beets," says Cordie Cash of Silsbee, Texas. "This is a perfect dish for large gatherings."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:18-20 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 18-20 servings

Ingredients

  • 1 tablespoon mixed pickling spices
  • 2 cups vinegar
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 cans (16 ounces each) sliced beets

Nutritional Facts

1 serving (1 each) equals 85 calories, trace fat (trace saturated fat), 0 cholesterol, 162 mg sodium, 22 g carbohydrate, trace fiber, trace protein.

Directions

  1. Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving. Yield: 18-20 servings.
Originally published as Easy Pickled Beets in Taste of Home August/September 1996, p17

Nutritional Facts

1 serving (1 each) equals 85 calories, trace fat (trace saturated fat), 0 cholesterol, 162 mg sodium, 22 g carbohydrate, trace fiber, trace protein.

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