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Name: Pickled Beets
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 cn (large) sliced beets (or two; 1/4 c Water; 6 Cloves; 1/2 c Liquid from beets; 1 3-inch piece of cinnamon; 1/2 ts Mustard seed; 1/2 c Cider vinegar; 1 md Onion; thinly sliced; 1/2 c Sugar; 1 1/2 ts Salt

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INGREDIENTS

1 cn (large) sliced beets (or two
1/4 c Water
6 Cloves
1/2 c Liquid from beets
1 3-inch piece of cinnamon
1/2 ts Mustard seed
1/2 c Cider vinegar
1 md Onion; thinly sliced
1/2 c Sugar
1 1/2 ts Salt

Servings

INSTRUCTIONS

Ive been interested in the discussion of beets and what to do with them. Here is a recipe that pairs cooked sliced beets with raw sliced onions. Ive made it for holiday dinners for years - I found it originally in a 1970 issue of Gourmet magazine. Combine beets and onions in a bowl and set aside. In a saucepan mix the reserved beet liquid, the cider vinegar, sugar, water and salt. Add the cloves, cinnamon stick and mustard seeds tied together in a cheesecloth. Bring liquid to a boil and simmer it, covered, for 10 minutes. Remove and discard the cheesecloth bag. Pour the hot liquid over the beets and onions, cover with plastic wrap, let cool, and refrigerate overnight. We found in my family that the onions disappeared long before the beets - theyve got a great flavor and a nice crunch. Posted to fatfree digest V97 #199 by Margaret Webb on Sep 03, 1997

NOTES

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Pickled Beets

1 cn (large) sliced beets (or two 
1/4 c Water 
6  Cloves 
1/2 c Liquid from beets 
1  3-inch piece of cinnamon 
1/2 ts Mustard seed 
1/2 c Cider vinegar 
1 md Onion; thinly sliced 
1/2 c Sugar 
1 1/2 ts Salt

Ive been interested in the discussion of beets and what to do with them.  Here is a recipe that pairs cooked sliced beets with raw sliced onions.  Ive made it for holiday dinners for years - I found it originally in a     1970    issue of Gourmet magazine.    Combine beets and onions in a bowl and set aside. In a saucepan mix the  reserved beet liquid, the cider vinegar, sugar, water and salt. Add the  cloves, cinnamon stick and mustard seeds tied together in a cheesecloth.  Bring liquid to a boil and simmer it, covered, for 10 minutes. Remove and  discard the cheesecloth bag. Pour the hot liquid over the beets and onions,  cover with plastic wrap, let cool, and refrigerate overnight.    We found in my family that the onions disappeared long before the beets -  theyve got a great flavor and a nice crunch.    Posted to fatfree digest V97 #199 by Margaret Webb  <atheros@scan.missouri.org> on Sep 03, 1997

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Nutrition

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Serving Size: 1 Serving (423g)
Recipe Makes: 1 Servings

Calories: 1340
Calories from Fat: 85 (6%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 3.2g
Cholesterol 0mg		0 %
Sodium 109mg		4 %
Potassium 628.4mg		17 %
Total Carbohydrate 332.7g		98 %
	Dietary Fiber 17.1g	68 %
	Sugars, other 315.6g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1340

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