Heloise Pickeled Beets

By aarrington

Ingredients

• 3 cans beets
• 1 C sugar
• 2 level T cornstarch
• 1 C vinegar
• 24 cloves
• 3 T catsup
• 3 T cooking oil
• Dash of salt
• 1 tsp. vanilla
• 1 1/2 C beet juice

Preparation

Step 1

Use a large shallow pan, dump in the sugar & cornstarch; mix well. Add vinegar, cloves, catsup, oil, salt & vanilla; stir well again. Cut beets in bite size pieces and add along with juice, cook over medium fire 3 minutes, stirring all the time until it thickens. Good over cottage cheese or steaming rice.