Pickled Beets
Yield
6 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beets
|
|
| 2 | cups |
sugar
|
|
| 2 | cups |
water
|
|
| 2 | cups |
apple cider vinegar
|
|
| 1 | each |
lemon
thinly sliced |
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | teaspoon |
cloves
|
|
| 1 | teaspoon |
allspice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beets
|
|
| 473 | ml |
sugar
|
|
| 473 | ml |
water
|
|
| 473 | ml |
apple cider vinegar
|
|
| 1 | each |
lemon
thinly sliced |
|
| 15 | ml |
cinnamon
|
|
| 5 | ml |
cloves
|
|
| 5 | ml |
allspice
|
|
Directions
Wash beets and leave at least one inch of stems.
Cook in water with a little bit of salt.
When tender drain and cover in cold water and remove skins.
Slice or cube as desired.
SYRUP: Mix all the other ingredients in saucepan and bring to a boil, add the beets and bring to a boil again.
Put beets in bottles and pour syrup over.
