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
- 1. 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.
- 2. 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.
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.
Reviews for Pickled Beets
"These are wonderful. I suggest chilling overnight before eating, for best flavor."
"The Best Ever! I had store bought that I used after this recipe. Never use store bought again!!!!"
"A friend gave me some beets and I tried this recipe. My husband does not like beets, but liked these so much he asked me to add beets to our garden this year. They keep very nicely in the frig. And so easy."
"? Can u process these for. Later vicky"
"these came out perfect! they tasted better than store bought. i will never buy any again."