PICKLED BEETS RECIPE: HOW TO MAKE IT - TASTE OF HOME
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
Provided by Taste of Home
Categories Side Dishes
Total Time 40 minutes
Prep Time 35 minutes
Cook Time 5 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Nutrition Facts : Calories 71 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 186mg sodium, CarbohydrateContent 18g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
GRANDMA'S HARVARD BEETS RECIPE | ALLRECIPES
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Vegetable Side Dishes
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, CarbohydrateContent 33.7 g, CholesterolContent 15.3 mg, FatContent 5.9 g, FiberContent 1.8 g, ProteinContent 1 g, SaturatedFatContent 3.7 g, SodiumContent 328.1 mg, SugarContent 30.3 g
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