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David's Momma's Pickled Beets

Good friend David living large by the Bridge of Lions in St. Augustine, Florida, shared his stash of pickled beets, and his dear mother's recipe, with me on a recent visit.  They are soooo good!  And so easy!  I've adjusted the quantities to make enough for a one quart jar.  But other than that, what's to say except, thanks mom!!

3-15 ounce cans    sliced beets in plain water (not beets already pickled)
cup    granulated sugar
cup    cider vinegar
cup    water
teaspoon    allspice
teaspoon    ground clove
teaspoon    cinnamon

Add all into a sauce pan and bring to a boil.  Add beets and simmer for 20 minutes.  Allow to cool to room temperature before refrigerating.  They are ready to eat in 24 hours (but the longer the better :)

 Notes:

This recipe works very well for pickled eggs as well.  Allow the mixture to cool first before adding to the eggs, and allow a at least a day before eating.

 

 

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