Chinese Pickled Beets
Delicious served on a mound of cottage cheese as a salad.
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup vinegar
- 24 whole cloves
- 3 tablespoons ketchup
- 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, ketchup, 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.
Serves 10 to 12.
Keeps well in a glass jar in refrigerator.