Pickled Beets and Cucumbers
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




34 ounces Canned sliced beets, undrained
2 teaspoons Whole pickling spices
2/3 cup Sugar
2/3 cup White vinegar
1 lrg Cucumber, cut into 1/4-inch slices
1 medium Onion, thinly sliced

Preparation

1 1. Drain beets and reserve 2/3 cup liquid. 2 2. Tie pickling spices in a piece of cheesecloth. 3 3. Combine beets, sliced cucumber, onion, reserved liquid, sugar, vinegar and cheesecloth bag in a deep, 2-quart, heat-resistant, non-metallic casserole. 4 4. Heat, covered, in Microwave Oven 12 minutes or until mixture boils. Stir occasionally. 5 5. Chill to marinate. 6 6. Remove pickling spices before serving.