• 10servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 20 Ounces Small beets

  3. 1/2 cup White vinegar

  4. 3/4 cup White sugar

  5. 1 Pinch salt

  6. 1 Pinch pepper

Instructions Jump to Ingredients ↑

  1. In a small saucepan, bring the vinegar to boil and add the sugar slowlyuntil dissolved - stir constantly. Open the cans of beets and retain thejuice from one can. Add the beets (whole) to the boiling vinegar/sugarsolution and bring back to a boil. Add the retained beet juice (about 1/4cup worth). Add salt and pepper. Boil for about 2 minutes and then removefrom heat. Sterilize two sealing jars (about 10 ~ 12 oz capacity). Putbeets into sterlized jars, cover with the vinegar/sugar solution and sealwith lids. Let stand several days before serving. This is a sweet picklebest served cold. Excellent with beef and pork.


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