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- Thoroughly clean beets, place in a large pan and cover with water. Cook till tender. Save beet juice. Run beets under cool water and skin pops off easily with your fingers. Cut beets and pack into sterilized canning jars. Bring sugar, vinegar and beet juice to a hard boil, pour over the beets and seal the jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 6 servings | |
| Calories 318 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Potassium 389mg | 11% |
| Total Carbs 77.08g | 21% |
| Dietary Fiber 2.8g | 9% |
| Sugars 73.77g | 49% |
| Protein 1.63g | 3% |
