Pickled Beets

Pickled Beets


8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt


Scrub beets and trim tops to 1 in. Place in a Dutch

oven; add water to cover. Bring to a boil. Reduce

heat; simmer, covered, 25-30 minutes or until

tender. Remove from water; cool. Peel beets and

slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar,

cloves, allspice and salt. Bring to a boil; boil 5

minutes. Pour over beets. Refrigerate at least 1

hour. Drain before serving.

Servings: 8

Written by 1fvse

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