Chinese Pickled Beets

1. 1

   In large pan, combine sugar and cornstarch, mixing well. Add vinegar, cloves, catsup, cooking oil, salt and vanilla and stir. Open cans of beets, add the 1 1/2 c. beet juice to the above mixture. Slice beets in half and add to mixture. Cook over medium heat, stirring until sugar has dissolved. Refrigerate before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.