Spicy Pickled Beets

1. Place beets in a sterilized jar.

2. Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.

3. Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.

4. (Remove cloves after 3 days.) Store in refrigerator up to 2 months.

5. Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.

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Nutrient	Quantity
Total fats	1.0084 g
Protein	4.6407 g
Carbohydrates	37.6312 g
Energy	184.088 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0382 g
Water	470.0172 g
Aspartic acid	0.3407 g
Calcium, Ca	96.524 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Fiber, total dietary	9.0398 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0003 g
Fatty acids, total saturated 22:0	0.0074 g
Carotene, beta	56.29 g
Niacin	0.9839 mg
Vitamin A, RAE	5.776 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	0.1276 g
Riboflavin	0.118 mg
Fatty acids, total trans-polyenoic 22:4	0.0024 g
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0246 g
Fatty acids, total saturated 20:1	0.0151 g
Glutamic acid	1.1877 g
Sodium, Na	231.064 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0011 g
Total lipid (fat)	1.0084 g
Manganese, Mn	3.4914 mg
Fructose	0.1448 g
Proline	0.1306 g
Fatty acids, total saturated 16:0	0.1487 g
Fatty acids, total saturated 8:0	0.0011 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1074 g
Sucrose	8.5112 g
Choline, total	18.0978 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0024 g
Fatty acids, total polyunsaturated 18:1 t	0.0088 g
Sugars, total	27.2666 g
Serine	0.1706 g
Fatty acids, total saturated 10:0	0.0055 g
Fatty acids, total saturated 18:0	0.0314 g
Fatty acids, total saturated 20:4 undifferentiated	0.0044 g
Vitamin B-6	0.2023 mg
Selenium, Se	2.9094 g
Ash	3.3214 g
Fatty acids, total saturated 18:1 undifferentiated	0.1286 g
Pantothenic acid	0.4549 mg
Phenylalanine	0.1348 g
Fatty acids, total polyunsaturated 22:1 c	0.0008 g
Copper, Cu	0.2391 mg
Betaine	350.1318 mg
Thiamin	0.0909 mg
Methionine	0.0524 g
Iron, Fe	2.7725 mg
Carbohydrate, by difference	37.6312 g
Phosphorus, P	118.288 mg
Folate, total	297.62 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0003 g
Fatty acids, total saturated 22:1 undifferentiated	0.0008 g
Alanine	0.1754 g
Valine	0.1666 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0003 g
Fatty acids, total saturated 18:2 undifferentiated	0.2612 g
Glycine	0.0961 g
Glucose (dextrose)	0.1694 g
Fatty acids, total saturated 14:0	0.011 g
Zinc, Zn	1.064 mg
Isoleucine	0.1407 g
Fatty acids, total saturated 12:0	0.0015 g
Fatty acids, total polyunsaturated	0.3147 g
Leucine	0.2018 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Vitamin A, IU	96.48 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0077 g
Folate, DFE	297.62 g
Tryptophan	0.053 g
Vitamin C, total ascorbic acid	13.3364 mg
Phytosterols	78.752 mg
Fatty acids, total polyunsaturated 16:1 c	0.0011 g
Galactose	0.0063 g
Fatty acids, total polyunsaturated 18:1 c	0.0328 g
Fatty acids, total saturated 20:0	0.0081 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	0.1114 g
Vitamin K (phylloquinone)	6.4996 g
Fatty acids, total saturated	0.2394 g
Histidine	0.0626 g
Fatty acids, total monounsaturated	0.1455 g
Threonine	0.1354 g
Folate, food	297.62 g
Fatty acids, total polyunsaturated 17:0	0.0018 g
Fatty acids, total polyunsaturated 24:0	0.0206 g
Cryptoxanthin, beta	4.326 g
Vitamin E (alpha-tocopherol)	0.4792 mg
Fatty acids, total trans	0.0107 g
Fatty acids, total trans-monoenoic	0.0088 g
Magnesium, Mg	77.808 mg
Lysine	0.1733 g
Potassium, K	941.19 mg
Cystine	0.0546 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Brown sugar	1 tablespoon	34.2	8.8281	0
Cinnamon	0.5 teaspoon	0	0	0
Water	0.5 cup	0	0	0
Clove	2 teaspoons	11.508	2.7523	0.546
white vinegar	0.5 cup	21.42	0.0476	0
beet	2 cups	116.96	26.0032	0.4624