Pickled Beets
16 small beets
½ cup granulated
sugar
1 cup white vinegar
1 tablespoon
whole pickling spice
Remove greens leaving a 1-inch stem. Cut tap root to 1-inch. Rinse beets under cold running water and
drain. In a saucepan, cover and cook
whole beets over medium heat for about 30 minutes or until tender. Drain and rinse with cold water. Trim off beet roots and rub off skin. Combine vinegar and sugar in a saucepan. Place pickling spice in a cheesecloth bag and place
in saucepan. Simmer for 12 to 15
minutes. Add beets and bring to a boil. Discard spices and chill before serving.
Yield: 4
servings.
Carolyn Gass Hardimon, M. S. Home
Economist www.recipeladies.com
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