Pickled Beets
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 366. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/3 cup vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 cups sliced, cooked beets or one 16-ounce can sliced beets, drained
Instructions
- In a medium saucepan combine 1/3 cup vinegar, 1/4 cup sugar, 1/4 cup water, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon ground cloves. Bring to boiling, stirring occasionally.
- Add 2 cups sliced, cooked beets or one 16-ounce can sliced beets, drained. Return to boiling; reduce heat. Cover; simmer 5 minutes.
- Cool. Chill in liquid at least 8 hours before serving. Cover; store in liquid in the refrigerator up to 1 month. Drain before serving.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Pickled Beets" by Stevie Rocco; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/98336893@N00/2747391595. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.