Recipe: Vi's Pickled Beets (using canned beets)

VI'S PICKLED BEETS

2 cans (10.75-oz each) canned beets, sliced; undrained
3/4 cup vinegar
2/3 cup sugar
10 whole cloves
salt and fresh ground black pepper (to taste)

Open cans of beets, reserve liquid from one can of beets. Discard juice of the other.

In a sauce pan, put the liquid (not beets) of one can of beets and add the. vinegar, the sugar and the whole cloves (which will be strained out later), and add salt and pepper to taste. Bring all to a boil and then reduce to simmer for 5-10 minutes. Remove beet sauce from heat. Strain out and discard the whole cloves.

Place drained sliced beets from the two cans into a heatproof serving bowl of adequate size. Pour hot beet sauce mixture over the sliced beets. Let beets cool and marinate in the pickled beet sauce for at least two hours before serving.

Ideally these beets are best served marinated overnight and well chilled. I recommend letting them cool to room temperature before refrigerating. Then refrigerate for at least 4-6 hours or overnight for optimum flavor.

Servings: 6
Source: Vi via Tiomarrano