15-Minute Pickled Beets (Kitchen Hack Version)
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Ingredients2 d 18 m servings 68 cals
Original recipe yields 12 servings (1 small jar)
- Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.
- Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.
- Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.
- Refrigerate beets for 2 to 3 days before serving.
Per Serving: 68 calories; 0 g fat; 17.4 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 149 mg sodium. Full nutrition
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