Spicy Seasoned Pickled Beets
"We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association"
photo by Derf2440
- Ready In:
- 8hrs 20mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 2 cups sliced cooked small beets
- 1⁄2 cup white vinegar
- 1⁄2 cup water
- 1 tablespoon brown sugar
- 2 teaspoons whole cloves
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
directions
- Place beets in a sterilized jar.
- Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
- Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
- (Remove cloves after 3 days.) Store in refrigerator up to 2 months.
- Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.
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Reviews
-
Wow! I tasted these after 12 hours and they already got a 5-star out of me! (I imagine in a few days they'll have a 10-star!) No! Wait! They won't last that long! I did tie my cloves in a piece of cheesecloth so I wouldn't have to sit with a fishing pole and go fishing for them all day in a few days. One yank of the string and they're gone! I just promise not to yank too hard and stain my clothes with beet juice! LOL! Thanks, Dorothy, you've got a real winner here! -
For canning and long term storage, use a small stick of cinnamon rather than ground and reduce the cloves to just two per pint jar. I used red wine vinegar instead of white to play up the red of the beets. -
We grew beets this summer and I learned my husband liked them pickled. Your note about the Canadian Diabetic Assoc. caught my eye and we really like them. I cut down on the vinegar and used the Brown Sugar Blend Splenda. I also placed the spices in a coffee filter to make them easy to remove. Thanks! -
These are awesome-tasting and very easy to make, especially if you BAKE the beets. A very good item for gift giving and church bazaars - always well received. The spice as described is very tasty - but Leda M's advice for long-term storage is good. Excellent recipe.
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I like my pickled beets a little sweeter. These were fine, but just not what I was hoping for. The recipe certainly was easy and quick.
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Tweaks
-
For canning and long term storage, use a small stick of cinnamon rather than ground and reduce the cloves to just two per pint jar. I used red wine vinegar instead of white to play up the red of the beets.
RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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