Spicy Pickled Beets

Derf's Note:

We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Yield: 2 cups

• 2 cups sliced cooked small beets
• ½ cup white vinegar
• ½ cup water
• 1 tablespoon brown sugar
• 2 teaspoons whole cloves
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Directions:

1. Place beets in a sterilized jar.
2. Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
3. Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
4. (Remove cloves after 3 days.) Store in refrigerator up to 2 months.
5. Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.

Reviews

[Sue Lau]

Wow! I tasted these after 12 hours and they already got a 5-star out of me! (I imagine in a few days they'll have a 10-star!) No! Wait! They won't last that long! I did tie my cloves in a piece of cheesecloth so I wouldn't have to sit with a fishing pole and go fishing for them all day in a few days. One yank of the string and they're gone! I just promise not to yank too hard and stain my clothes with beet juice! LOL! Thanks, Dorothy, you've got a real winner here!

[Lern2Laff]

We grew beets this summer and I learned my husband liked them pickled. Your note about the Canadian Diabetic Assoc. caught my eye and we really like them. I cut down on the vinegar and used the Brown Sugar Blend Splenda. I also placed the spices in a coffee filter to make them easy to remove. Thanks!

[Maple]

These are awesome-tasting and very easy to make, especially if you BAKE the beets. A very good item for gift giving and church bazaars - always well received. The spice as described is very tasty - but Leda M's advice for long-term storage is good. Excellent recipe.