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| Pickled Chinese Beets |
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| Category: Vegetables |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 3 | cans | Beets (No. 303) | | 1 | cup | Sugar | | 2 | tbsp | Cornstarch | | 1 | cup | Vinegar | | 24 | | Whole Cloves | | 3 | tbsp | Catsup | | 3 | tbsp | Cooking Oil | | dash | | Salt | | 1 | tsp | Vanilla | | 1 1/2 | cups | Beet Juice |
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| Instructions: |
| 1. | Cook all ingredients over med. heat for 3 min or until they thicken. | | 2. | After cooking, store in refrigerator. |
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| Recipe submitted 12/14/2006 |
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