Vi’s Pickled Beets

"Another family favorite great especially at Thanksgiving but good anytime."
 
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Ready In:
30mins
Ingredients:
5
Serves:
3
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ingredients

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directions

  • Open cans of beets, reserve liquid from one can of beets.
  • Discard juice of the other.
  • In a sauce pan, put the liquid (not beets) of one can of beets and add the vinegar, the sugar and the whole cloves (which will be strained out later); add salt and pepper to taste.
  • Bring all to a boil and then reduce to simmer for 5-10 minutes.
  • Remove beet sauce from heat.
  • Strain out and discard the whole cloves.
  • Place drained sliced beets from the two cans into a heatproof serving bowl of adequate size.
  • Pour hot beet sauce mixture over the sliced beets.
  • Let beets cool and marinate in the pickled beet sauce for at least two hours before serving.
  • Ideally these beets are best served marinated overnight and well chilled.
  • I recommend letting them cool to room temperature before refrigerating. Then refrigerate for at least 4-6 hours or overnight for optimum flavor.

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RECIPE SUBMITTED BY

<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>
 
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