Eight large, fresh beets
one cup vinegar
half a cup of sugar
one and a half tsp whole cloves
One and a half tsp whole allspice
Half a teaspoon of salt
* Instructions:
Beets: scrub, then cut off tops to 1 inch. Put in a Dutch oven and cover with water. Heat till boiling. Simmer, covered, for 25 to 30 minutes on low heat, or until tender. Take out of the water and let cool. After peeling and slicing, put the beets in a basin and reserve.
Add the vinegar, sugar, cloves, spices, and salt to a small saucepan. Heat until boiling, about 5 minutes. Drizzle over the beets. For at least one hour, refrigerate. Before serving, drain.
Advertisement:
Advertisement:
Thanks for your SHARES!
Superb! We like to call this dish ‘Queen of the Slow Cooker’ as you feel like royalty eating it
Chicken Alfredo Penne Bake
Ham and Cheese Loaf
Loaded Steak Quesadillas
Bomb discovery! He accidentally found a car at the bottom of the river and called the police
Donny Osmond: A Love Story for the Ages
Garlic Butter Steak Bites & Shrimp Feast
Fried Cabbage with Bacon Onion and Garlic
To Make This Takeout Staple, All You Need Is A Slow Cooker, Some Chopped Chicken, And Some Brown Sugar.
