Jeanette's chinese pickled beets

15 Servings

Ingredients

Quantity Ingredient
3 cans Small whole beets
1 cup Sugar
2 tablespoons Cornstarch; rounded
1 cup Vinegar
24 Whole cloves
3 tablespoons Ketchup
3 tablespoons Cooking oil
1 teaspoon Vanilla
1½ cup Beet juice
1 dash Salt

Directions

In a dutch oven or large skillet, mix sugar, cornstarch, vinegar, cloves, ketchup, oil, salt, vanilla and beet juice. Slice beets into pan. Cook over medium heat stirring constantly until thick. Simmer 15 minutes.

This is good hot served as a vegetable or cold as a salad served on lettuce or as a relish.

Recipe serves 15 to 18; maybe divided in ⅓ for a family meal.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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