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Recipe Name: Aiuli's Pickled Beets Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Bunch beets, about
3/4 Cup(s) White vinegar, I use rice
2 Tablespoon(s) Sugar, I use fructose
6 Allspice berries
4 Whole cloves
1 Bay leaf
The three of us love this pickled beet recipe from Farm House
Cookbook. 1. Trim beet stems, leaving 1/2 inch of stem intact. Do not
trim roots. 2. Bring water to a boil in the bottom of a vegetable
steamer. Add beets, cover, and steam until nearly tender but still
offer resistance when tested with a sharp knife about 15 to 20
minutes. Remove steamer basket from heat. 3. While beets are
steaming, combine vinegar, sugar, spices, and herbs in a saucepan.
Cover and bring to a boil. Lower heat and keep warm. 4. When beets
are cool enough to handle, carefully scrape off the skin, trim the
stem and root ends. Slice the beets into 1/8 inch thick slices and
place in glass bowl. Cover with warm vinegar mix and set aside to
cool. When cool, cover and refrigerate for at least 24 hours before
using. They will keep for about 3 weeks. Makes 2 cups Posted to
fatfree digest V97 #197 by on Sep 1, 1997

Nutrition (calculated from recipe ingredients)
Calories: 9
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6.8mg
Potassium: 31.4mg
Carbohydrates: 1.8g
Fiber: <1g
Protein: <1g

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