Mix first two ingredients together. Add vinegar and water. Boil 5 minutes. Add beets and butter. Allow to stand over low heat until flavor penetrates. Serve hot.
By Robin from Washington, IA
I would drain the beet pickles, reserving the liquid. 15 to 16 oz can of beet pickles. Chop the beets to smaller size cubes. Add about 1/4 to 1/2 cup sugar and 1/2 cup water to liquid. Add 1 Tablespoon corn starch and 1/4 teaspoon of cinnamon to cold liquids and stir. Heat the liquid slowly and when hot add the beets. Heat the beets until very hot. If liquid becomes too thick add a little more water.
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