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"The belly rules the mind."--Spanish Proverb

Quick Pickled Beets* Recipe

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This recipe for Quick Pickled Beets* is from Warnecke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Can Beets, Save ¾ C Liquid
½ tsp Salt
2 Tbsp Finely Cut Onion
2 Tbsp Mustard Seed
½ tsp Cloves
½ tsp Allspice
¼ C Sugar
1 C Vinegar
Directions:
Directions:
Open the beets. Drain the juice, saving the ¾ cup of liquid. Place beets in a bowl. Place the saved liquid from the beets, salt, onions, mustard seed, cloves, allspice, sugar, and vinegar in a saucepan. Bring to a boil; boil gently 4 to 6 minutes or until onion is tender crisp. Remove from the heat and pour the vinegar mixture over the beets. Allow to marinate at least 30 minutes. It is better to marinate them in the refrigerator overnight or up to 5 days for best flavor.
Personal Notes:
Personal Notes:
*This recipe was just a list of hand written ingredients on a small piece of paper. It did not have a recipe title, what size can of beets, or directions. After searching for recipes using these ingredients it appears to be pickled beets, but pared down for a small serving size. The directions are from recipes with similar ingredients online. Recipes I found used 2 (15 oz) cans of beets.

Sharon didn't need any other information to make these. She knew how. If anyone has further information please let me know so I can update this recipe. The directions above are my best guess (from reading other recipes).

Recipe from Sharon's recipe box. Submitted by her son, Richard T Warnecke.

 

 

 

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