Chinese Pickled Beets

Chinese Pickled Beets

Chinese Pickled Beets


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


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. 

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