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    You are in: Home / Recipes / Pickled Beets Recipe
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    Pickled Beets

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Alan in SW Florida's Note:

    Adapted from the pickled beets recipe served at Hampton's in Daytona Beach, Florida. Simple, inexpensive, and quick to make. Should be made the day before serving. Prep time does not include chilling.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (16 ounce) can crinkle-cut canned beets (straight-cut beets may be substituted, but the crinkle type absorbs the flavor better)
    • 1/3 cup sugar
    • 3 tablespoons cider vinegar
    • 1 onion, thinly sliced (optional)

    Directions:

    1. 1
      Drain juice from the canned beets into a saucepan and set beets aside. Add sugar and vinegar to juice and bring to a boil. Add the beets and bring to a boil again (be careful not to overcook the beets, as they will flake.) Remove from heat; add onions, if desired, now.
    2. 2
      Let sit at room temperature, about 2 hours, to cool down before chilling. Chill 8 hours or overnight.

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    Nutritional Facts for Pickled Beets

    Serving Size: 1 (112 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 101.9
     
    Calories from Fat 1
    41%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 220.5 mg
    9%
    Total Carbohydrate 24.9 g
    8%
    Dietary Fiber 1.9 g
    7%
    Sugars 22.9 g
    91%
    Protein 1.0 g
    2%

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