This is a small batch pickled beets recipe made for the refrigerator. Make these once, and they are sure to be in your summer rotation of garden vegetable recipes.
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons whole allspice
- 1/2 teaspoon salt
HOW TO MAKE:
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring
to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender.
Since beets vary in size, they may take varying times to cook. Remove them
individually as needed. When cooked, drain (remove from water), let cool, and Peel
beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice, and salt. Bring to a
boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before