- Cooking Time: 10
- Servings: 8
- Preparation Time: 10
- 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
- Place the beets into a medium bowl and set aside.
- 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.
NotesSweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
The Secret Life of Bees: Cooking Your Way Through College
Vegan Glass Jar Goodies
MY KIDS REALLY EAT THIS! Turner Parents Cookbook 2013See More
Picnic Chicken SaladSee More