Presents

"Easy Beet Pickles"


Recipe Source:
March 1997 Issue of
Reader's Digest Magazine

Canning & Preserving

Recipe File

Serving Size: Makes 2 cups

AmountIngredient
1/2 cupcider vinegar
1/3 cupsugar
1/3 cupwater
1/2 teaspoonground cinnamon
1/4 teaspoonground allspice
1/4 teaspooncaraway seeds
1/8 teaspoonsalt
1/8 teaspoonground cloves
2 cans (14 1/2 ounces each)sliced beets, drained

Preparation Instructions:

In large saucepan, stir together vinegar, sugar, water, cinnamon, allspice, caraway seeds, salt, and cloves. Bring to a boil over high heat, stirring occasionally. stir in the beets. Return to a boil. Lower the heat and simmer, covered, for 5 minutes. Transfer to a covered container and refrigerate for at least 24 hours before serving. Store in the refrigerator (will keep for 1 month). Use a slotted spoon to serve. Makes 2 cups.


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