Name: Pickled Beets and Cucumbers
Yield: 8 servings
Ingredients: 34 ounces Canned sliced beets, undrained; 2 teaspoons Whole pickling spices; 2/3 cup Sugar; 2/3 cup White vinegar; 1 lrg Cucumber, cut into 1/4-inch slices; 1 medium Onion, thinly sliced

8 servings Source yield

Ingredients

34 ounces Canned sliced beets, undrained
2 teaspoons Whole pickling spices
2/3 cup Sugar
2/3 cup White vinegar
1 lrg Cucumber, cut into 1/4-inch slices
1 medium Onion, thinly sliced

Make it step by step

1. Drain beets and reserve 2/3 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.

Nutrition and portions

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Recipe source

Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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