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Pickled Beets

Global.Potpourri's picture
Ingredients
  Beets 5 Medium
  Water 6 Cup (96 tbs)
  Vinegar 1 Tablespoon
  Salt 1 Teaspoon
  Onion 1 Small, sliced
  Vinegar 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Ground cloves 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Cut off all but 2 inches of beet tops.
Leave beets whole with root ends attached.
Heat 6 cups water, 1 tablespoon vinegar and 1 tea spoon salt to boiling.
Add beets.
Heat to boiling; reduce heat.
Cover and cook until tender, 35 to 45 minutes; drain.
Run cold water over beets; slip off skins and remove root ends.
Cut beets into slices.
Place beets and onion in glass or plastic bowl.
Heat remaining ingredients to boiling; reduce heat.
Simmer uncovered 2 minutes.
Pour over beets and onion.
Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours.

Recipe Summary

Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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