Pickled Beets Recipe
- 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
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets 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 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving. Yield: 6-8 servings.
Reviews for Pickled Beets
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"? Can u process these for. Later vicky"
"these came out perfect! they tasted better than store bought. i will never buy any again."
"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."