PICKLED RED BEETS
use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum!
Provided by khah3765
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- scrub beets and remove tops.
- Cook beets until tender.
- Drain and reserve beet juice.
- Remove skins and cut beets into chunks.
- Combine vinegar, juice, sugar,& spices.
- Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into hot sterilized jars and seal.
Nutrition Facts : Calories 160.5, Fat 0.3, Sodium 596, Carbohydrate 36.2, Fiber 4.6, Sugar 31.3, Protein 2.6
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