Serves: 12
Total Calories: 182
Drain beets and reserve 2/3 cup liquid. In saucepan combine drained beets, sugar, reserved beet liquid and vinegar. Tie pickling spices in a piece of cheesecloth. Add to beets cook until mixture comes to a boil. Cool and remove garni before serving. Will keep several weeks in the refrigerator.
Note: The same technique can be used with fresh cooked beets.
This Pickled Beets recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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