Vi’s Pickled Beets
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
3
ingredients
- 2 (10 3/4 ounce) cans of sliced canned beets
- 3⁄4 cup vinegar
- 2⁄3 cup sugar
- 10 whole cloves
- salt and pepper
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Tiomarrano
Chico, 43
<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>