This week we’ve got another special Ronneburg recipe for you!

Sweet and Sour Beets

1 pound can whole beets
¼ cup beet liquid
¼ cup water
½ cup sugar
10 tablespoons vinegar
¼ teaspoon salt

Drain beets, reserving liquid. In saucepan combine liquid, water, sugar, vinegar, and salt. Add drained beets. (They may be cut in halves or quartered). Bring to boil and simmer for a few minutes. Chill for several hours. Best if made a day in advance. They will keep well for up to 2 weeks if refrigerated.

Serves 3 to 4.

This recipe comes from the cookbook The Ronneburg Recipe Album: German Style Cooking and was posted with permission of the Ronneburg Restaurant. Learn more about the book and how to purchase it.