Pickled Beets And Cucumbers
|Canned sliced beets||34 Ounce (Two 16 Ounce Cans)|
|Whole pickling spices||2 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|White vinegar||2⁄3 Cup (10.67 tbs)|
|Cucumber||1 Large, cut into 1/4 inch slices|
|Onion||1 Medium, thinly sliced|
Drain beets and reserve 2/3 cup liquid.
Tie pickling spices in a piece of cheesecloth.
Combine beets, sliced cucumber, onion, reserved liquid, sugar, vinegar and cheesecloth bag in a deep, 2-quart, heat-resistant, non-metallic casserole.
Heat, covered, on full power 12 minutes or until mixture boils.
Chill to marinate.