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Pickled Beets

Western.Chefs's picture
Ingredients
  Cooked beets 2 Cup (32 tbs), drained (Or Canned Beets)
  Dry mustard 1⁄2 Teaspoon
  Granulated sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Powdered cloves 1⁄2 Teaspoon
  Garlic 1⁄2 Clove (2.5 gm)
  Vinegar 6 Tablespoon
  Water 1⁄4 Cup (4 tbs)
Directions

Slice the beets thin and place in a bowl.
In another bowl measure mustard, sugar, salt, cloves, and garlic.
Add vinegar and water gradually while stirring.
When the mixture is smooth, pour it over the beets.
Put in-refrigerator to chill; then remove the garlic, and serve with meat or fish.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Beet

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