Chinese Pickled Beets

Delicious served on a mound of cottage cheese as a salad.

Yield: 10 to 12 servings

Ingredients

• 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)

Instructions

1. Place sugar, cornstarch, vinegar, cloves, ketchup, oil, salt and vanilla extract in a large shallow skillet. Mix well.
2. Add beets and 1 1/2 cups beet liquid. Cook over medium heat for 3 minutes, stirring constantly until thickened.
3. Serve hot or cold.

Notes

Keeps well in a glass jar in refrigerator.