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Pickled Beets

2015-09-02
  • Servings: 18
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 8:00 h
janet

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Nutritional Info

This information is per serving.

  • Calories

    146

  • Total Fat

    0 g

  • Saturated Fat

    0 g

  • Cholesterol

    0 mg

  • Sodium

    532 mg

  • Potassium

    42 mg

  • Carbohydrates

    36 g

  • Dietary Fiber

    3 g

  • Sugars

    32 g

  • Protein

    2 g

Ingredients

  • 1 tablespoon mixed pickling spices
  • 2 cups vinegar
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 cans (16 ounces each) sliced beets, or baked fresh beets

To bake fresh beets

  • Cut off greens about 2 inches from beet.  Brush with oil.  Bake in a shallow pan at 350 for 1 hour.  Then peel.

Method

Step 1

Drain beets, reserving 3/4 cup of juice

Step 2

Put pickling spices in cheesecloth.  In a saucepan combine vinegar, sugar, cinnamon, salt and spice bag. Bring to a boil.

Step 3

Stir beets and reserved juice into saucepan

Step 4

Pour into a 1-1/2 quart glass container.  Cover and refrigerate overnight.  Remove spice bag before serving.

 

 

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