Sweet and tangy. A family favorite forever!
1/3 cup white vinegar
¼ cup sugar
¼ cup water
Scant ½ tsp cinnamon
¼ tsp salt
Scant ¼ tsp ground cloves
One 15 oz can whole or sliced beets, drained
Drain beets. In a small saucepan, add vinegar, sugar, water, cinnamon, salt and cloves. Bring to a boil, stirring occasionally. Add beets, return to a boil. Reduce heat to simmer, cover and simmer 5 minutes. Chill in liquid at least 8 hours.
This recipe makes about 2 cups of pickled beets. In the summer when we are doing more barbequing, I often double the recipe.
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By Tika for CHEW WANNA EAT? © 2016