Pickled Beets & Cucumbers
Pickled Beets and Cucumbers recipe
Yield
8 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 34 | ounces |
beets
canned, sliced, undrained |
|
| 2 | teaspoons |
pickling spices
whole |
*
|
| ⅔ | cup |
sugar
|
|
| ⅔ | cup |
white vinegar
|
|
| 1 | large |
cucumbers
cut into 1/4inch slices |
|
| 1 | medium |
onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 982.6 | ml/g |
beets
canned, sliced, undrained |
|
| 1E+1 | ml |
pickling spices
whole |
*
|
| 158 | ml |
sugar
|
|
| 158 | ml |
white vinegar
|
|
| 1 | large |
cucumbers
cut into 1/4inch slices |
|
| 1 | medium |
onions
thinly sliced |
|
Directions
Drain beets and reserve ⅔ cup liquid.
Tie pickling spices in a piece of cheesecloth.
Combine beets, sliced cucumber, onion, reserved liquid, sugar, vinegar and cheesecloth bag in a deep, 2 quart, heat-resistant, non- metallic casserole.
Heat, covered, in microwave oven 12 minutes or until mixture boils. Stir occasionally.
Chill to marinate.
Remove pickling spices before serving.
