Pickled beets and cucumbers

8 servings

Ingredients

Quantity Ingredient
34 ounces Canned sliced beets, undrained
2 teaspoons Whole pickling spices
⅔ cup Sugar
⅔ cup White vinegar
1 large Cucumber, cut into 1/4-inch slices
1 medium Onion, thinly sliced

Directions

1. Drain beets and reserve ⅔ cup liquid.

2. Tie pickling spices in a piece of cheesecloth.

3. Combine beets, sliced cucumber, onion, reserved liquid, sugar, vinegar and cheesecloth bag in a deep, 2-quart, heat-resistant, non-metallic casserole.

4. Heat, covered, in Microwave Oven 12 minutes or until mixture boils. Stir occasionally.

5. Chill to marinate.

6. Remove pickling spices before serving.

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