Reviewed: May 9, 2010

I used about 1/2 cup beet water from cooking fresh beets with 1/2 cup more water. I used 1/3 cup Xylitol sweetener and 1/4 cup apple cider vinegar. It took awhile to get as thick as I wanted but, dang, it was good! A childhood favorite that not too many people have even heard of. I was raised in NY State - is it an east coast thing?

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Reviewer:

NANCEEL

Reviewed: Apr. 28, 2010

Easy, yummy recipe. I used 2 cans of whole beets, quartered them for recipe. I used 1/2 cup sugar and cider vinegar, added a little cinnamon & cloves, and just a little of the beet juice as the cider vinegar made the sauce a funny brown color. The sauce thickened right up, and I only cooked the beets for about 10 minutes in the sauce (they just need to be heated, really.) Serving with the cauliflower pie with potato crust for dinner tonight (recipe also on this site.)

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Apr. 18, 2010

Took this recipe to a church dinner today. It was a hit! This is my new go-to recipe for beets. Thank you!

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Reviewer:

mom2mags

Reviewed: Mar. 15, 2010

I wonder if the amount of sugar called for in this receipe is correct I found it far too sweet - added more vinegar and beet juice and it turned out okay.

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Reviewer:

bluemikan

Reviewed: Feb. 24, 2010

I never liked beets, but because my husband does, I tried this recipe. They were GREAT! Now I plan to make them again for our Church Supper!!!

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Reviewer:

Christina

Reviewed: Jan. 10, 2010

This is what you are thinking of when you think of old fashioned pickled beets. I find them a little too sweet, hence the 4 stars, but other than that, really good.

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Reviewer:

JEPHINER

Cooking Level: Intermediate

Home Town: Vernon, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

Reviewed: Dec. 1, 2009

I made these for Thanksgiving as a treat for my husband, my mother, and my grandmother. They raved over them !

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Reviewer:

momx5

Cooking Level: Intermediate

Home Town: Winterset, Iowa, USA

Reviewed: Oct. 26, 2009

I loved this recipe going to make it again

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Reviewer:

Elna Murray

Reviewed: Oct. 11, 2009

I love this recipe. Just make sure you start it ahead of time because it is a little time consuming. But the vinegar adds just the right tang to beets.

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