Grandma's Pickled Beets
Yield
2 JarsPrep
10 minCook
10 minReady
?Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
beets
small beets (10 oz cans) |
*
|
| ½ | cup |
white vinegar
|
|
| ¾ | cup |
sugar
white |
|
| Pinch | of |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
beets
small beets (10 oz cans) |
*
|
| 118 | ml |
white vinegar
|
|
| 177 | ml |
sugar
white |
|
|
salt
|
*
|
||
| 1 | pinch |
black pepper
|
*
|
Directions
In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved - stir constantly.
Open the cans of beets and retain the juice from one can.
Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil.
Add the retained beet juice (about ¼ cup worth).
Add salt and pepper.
Boil for about 2 minutes and then remove from heat.
Sterilize two sealing jars (about 10 to 12 oz capacity).
Put beets into sterlized jars, cover with the vinegar/sugar solution and seal with lids.
Let stand several days before serving.
This is a sweet pickle best served cold.
Excellent with beef and pork.
