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chinese pickled beets |
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Chinese Pickled Beets1 cup granulated sugar 2 tablespoons cornstarch 1 cup vinegar 24 whole cloves 3 tablespoons catsup 3 tablespoons oil Dash of salt 1 teaspoon vanilla extract 3 (16 ounce) cans tiny whole beets, quartered (reserve liquid) Place sugar, cornstarch, vinegar, cloves, catsup, oil, salt and vanilla extract in a large shallow skillet. Mix well. Add beets and 1 1/2 cups beet liquid. Cook over medium heat for 3 minutes, stirring constantly until thickened. Serve hot or cold. Keeps well in a glass jar in refrigerator. Delicious served on a mound of cottage cheese as a salad. Serves 10 to 12. |
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