Yields: 1 Servings

Old-Time Pickled Beets


  • 2 cans 16 oz. beets, undrained
  • 1/2 cup sliced onion, seperated into rings
  • 1/4 cup REGINA Red Wine Vinegar
  • 3 tbls. sugar
  • 1/4 teaspoon allspice, ground
  • 1/4 teaspoon ground cloves


Drain beets, reserving 1 cup liquid. In large bowl, combine beets and onions. Heat reserved beet liquid to a simmer. Add vinegar, sugar, allspice and cloves, stirring until sugar is dissolved. Pour hot liquid over beet mixture, mixing well; cover. Refrigerate 8 hours or overnight, stirring occasionally. Store, refrigerated, up to 4 days.
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