Pickled Beets Recipe - Cooking Index
Pickled Beets Recipe - Cooking Index
| 1 | Whole very small beets - (8 1/2 oz) | |
| 3/4 cup | 177ml | Cider vinegar |
| 1 teaspoon | 5ml | Mixed pickling spices |
| 1 | Cinnamon stick - (2" long) | |
| Sugar substitute equal to 3 tspns sugar |
Drain beets, saving liquid. Combine liquid and vinegar in a 1-quart pot. Add pickling spices (in a cheesecloth bag or small tea ball) and cinnamon. Bring to a boil; simmer 5 minutes. Discard spices.
Pack beets into a pint jar. Dissolve sweetener in hot liquid; pour on top of beets. Cover and store in refrigerator a few days before serving.
This recipe yields 4 servings. Serving size: 3 small beets.
Exchanges Per Serving: 1 Vegetable. One small beet served as a garnish on a salad or cold meat plate may be considered Free Food.
Nutrition Facts: Carbohydrates 7g; Protein 0g; Fat 0g; Calories 30; Fiber 0.4g; Sodium 154mg; Cholesterol 0mg.
Note: Low-sodium diets: Acceptable for occasional use unless the sodium restriction is severe.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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