Guest guest Posted August 27, 2001 Report Share Posted August 27, 2001 * Exported from MasterCook * Pickled Beets Recipe By :TriColor Diet by Martin Katahn Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15-ounce can cut beets -- drained, 1/2 cup reserved juice from beets 1 small onion -- sliced thin 1/2 bell pepper -- diced 1/4 cup sliced water chestnuts -- rinsed and drained 2 tablespoons sugar 1/2 teaspoon salt 1/4 cup vinegar 2 whole cloves 1 small bay leaf 3 peppercorns 1. Place the drained beets in a wide-mouthed jar with a lid. 2. Put the remaining ingredients, including the reserved beet juice, in a small saucepan and bring to a boil. 3. Lower the heat and simmer for 1 minute. 4. Remove the mixture from the burner and let it cool several minutes. Pour over the beets. 5. Cover and chill, shaking gently to mix now and then. Copyright: " © 1996 Katahn Associates ISBN039303920X " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 1g Fat (7.9% calories from fat); 1g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 322mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. NOTES : Pickled beets make a nice counterbalance when served with a richly or thickly flavored main course. Nutr. Assoc. : 926713 2130706543 0 0 901586 0 0 0 0 0 0 ---[ kitpath Things Mastercook and tested recipes http://home.earthlink.net/~kitpath/ Wish list: a spell checker that corrects " belted mutter " ]--- Quote Link to comment Share on other sites More sharing options...
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