Ingredients:

  • 2 can – Small beets (10 oz cans)
  • 1/2 cup – White vinegar
  • 3/4 cup – White sugar
  • pinch of of salt
  • pinch of of pepper

Directions:

  1. In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved – stir constantly.li>
  2. Open the cans of beets and retain the juice from one can.
  3. Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil.
  4. Add the retained beet juice (about 1/4 cup worth).
  5. Add salt & pepper.
  6. Boil for about 2 minutes and then remove from heat.
  7. Sterilize two sealing jars (about 10 ~ 12 oz capacity).
  8. Put beets into sterlized jars, cover with the vinegar/sugar solution and seal with lids.
  9. Let stand several days before serving.
  10. This is a sweet pickle best served cold.
  11. Excellent with beef and pork.

Serves:

10 peoplep>

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