Pickled Blueberries
INGREDIENTS:
2 c Sliced cooked small beets ** 2 ts Whole cloves
1/2 c White vinegar 1/2 ts Cinnamon
1/2 c Water 1/4 ts Salt
1 tb Brown sugar
2 c Sliced cooked small beets ** 2 ts Whole cloves
1/2 c White vinegar 1/2 ts Cinnamon
1/2 c Water 1/4 ts Salt
1 tb Brown sugar
** Well-drained canned beets will work nearly as well.
Place beets in sterilized jar. Combine vinegar, water, brown sugar, cloves, cinnamon and salt in saucepan; bring to a boil. Pour over sliced beets; cover tightly. Refrigerate 8 hours or longer until beets are pickled. Remove cloves after 3 days. Store in refrigerator up to 2 months. Makes about 2 cups.
Place beets in sterilized jar. Combine vinegar, water, brown sugar, cloves, cinnamon and salt in saucepan; bring to a boil. Pour over sliced beets; cover tightly. Refrigerate 8 hours or longer until beets are pickled. Remove cloves after 3 days. Store in refrigerator up to 2 months. Makes about 2 cups.