"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. —Sara Lindler, Irmo, South Carolina
- 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.
Originally published as Pickled Beets in Reminisce Extra February 1995, p47
Reviews for Pickled Beets
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Aug. 18, 2014
"? Can u process these for. Later vicky"
Reviewed Nov. 7, 2011
"these came out perfect! they tasted better than store bought. i will never buy any again."