Libby’s Stovetop Pickled Beets
Leave part of the top stem and tail on beets to prevent them from bleeding during cooking. Golden beets or candy cane beets make a nice presentation with less bleeding. source unknown
How to Make Libby’s Stovetop Pickled Beets
- Wash beets. Trim any long stems. Leave about 1 inch of stem. Don’t trim tails Bring a pot of water to a boil over medium heat. Add beets, and return to a boil. Cook about 35 minutes or til blade of small knife can be inserted into beets easily. Remove beets from pot and let cool. Peel and cut into 1/4 inch thick rounds.
- Mix vinegar, sugar, salt, and cloves in nonreactive pan. Bring to boil, reduce heat and simmer 5 minutes, stirring with a wooden spoon. Add beets and onion and simmer another 5 minutes. Remove from heat and put in a glass container. Cool completely, cover and refrigerate overnight. Pickled beets are best served the next day. Store leftover beets in refrigerator. Makes 4 cups