healthy pickled beets recipe

๐—›๐—ฒ๐—ฎ๐—น๐˜๐—ต๐˜† ๐—ฃ๐—ถ๐—ฐ๐—ธ๐—น๐—ฒ๐—ฑ ๐—•๐—ฒ๐—ฒ๐˜๐˜€ ๐—ฅ๐—ฒ๐—ฐ๐—ถ๐—ฝ๐—ฒ โ€“ ๐—ฆ๐˜‚๐—ฝ๐—ฒ๐—ฟ ๐—˜๐—ฎ๐˜€๐˜† ๐—ฎ๐—ป๐—ฑ ๐—š๐—ฟ๐—ฒ๐—ฎ๐˜ ๐—ง๐—ฎ๐˜€๐˜๐—ถ๐—ป๐—ด, ๐——๐—ผ๐—ปโ€™๐˜ ๐—บ๐—ถ๐˜€๐˜€ ๐—ถ๐˜ ๐Ÿ˜‹
*Ingredients:
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
*Directions:


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.

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