Categories: pickles
Ingredients
- 6 cups cooked, sliced beets (or 3 cans)
- 24 whole cloves
- 1 cup vinegar
- 1 cup sugar
- 2 Tbsp. cornstarch
- 3 Tbsp. ketchup
- 3 Tbsp. cooking oil (optional)
- 1 tsp. vanilla
- Dash of salt
Directions
- Drain beets and reserve 1 1/2 cups of liquid. Place beets and liquid in a saucepan along with all other ingredients. Stir well and cook using a medium heat for about 3 minutes, or until liquid thickens. Remove from heat and let cool. Store in a glass container with a tight fitting lid in the refrigerator, or seal in pint jars to store longer.
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Variation: Reduce number of cloves to taste. Substitute artificial sweetener for half of sugar.