Chinese Pickled Beets

Chinese Pickled Beets

Chinese Pickled Beets

Ingredients

3 cans beets (303)
1 cup sugar
2 level tablespoons cornstarch
1 cup vinegar
24 cloves
3 tablespoons ketchup
3 tablespoons cooking oil
Dash of salt
1 teaspoon vanilla
1 1/2 cups of beet juice

Method

Using a large pan, dump in sugar and cornstarch, stir and mix well; add vinegar, cloves, ketchup, oil, salt, and vanilla. Stir well again. Open beets and add 1.5 cups of juice; discard the rest. Cut all beets into bite sizes and dump into a pan. 

Cook over medium fire for 3 minutes, stirring all the time until thickened. And that is all there is. 

This is good served as a hot vegetable, good over hot steaming rice, or put on cottage cheese hot or cold. 

Put any leftover in a fruit jar and keep in the refrigerator. It will congeal a bit when chilled. This is the reason why we must warm it a bit when used for a salad. 

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helpers