Yield: 6 Servings
|2 cups||Cider vinegar|
|1 \N||Thinly sliced lemon|
From: Claudia Knowles <KnowlesCM7@...> Date: Tue, 6 Aug 1996 14:08:20 -0400 Wash beets and leave at least one inch of stems. Cook in water with a little bit of salt.When tender drain and cover in cold water and remove skins. Slice or cube as desired. SYRUP:Mix all the other ingredients in saucepan and bring to a boil, add the beets and bring to a boil again, Put beets in bottles and pour syrup over. Very Good , Recipe from New Brunswick Women's Cook Book and these beets can be eaten the same day, no need to set like other pickles.
EAT-L Digest 5 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .