Spiced Pickled Beets
"Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time."Original recipe yield: 8 servings. - Prep Time:
- 10 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 1 Hour
- Servings:
- 8
- 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.
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