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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time. Ingredients:
2 1/2 cups sliced canned beets, juice reserved |
1/2 cup apple cider vinegar |
2 tablespoons sugar |
2 whole cloves |
3 black peppercorns |
1 bay leaf |
1/2 teaspoon salt |
1 small onion, sliced |
Directions:
1. Place the beets into a medium bowl and set aside.
2. In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.
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