15-Minute Pickled Beets (Kitchen Hack Version)
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Ingredients2 d 18 m servings 68
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.
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Per Serving: 68 calories; 0 17.4 0.3 0 149 Full nutrition
ReviewsRead all reviews 2
7.18.16 I’ve waited for two days to be fair in giving this recipe a review. I’m a lover of beets, my hubby not so much, so these pickled beets were made for me! I’m trying to watch my sugar ...