Pickled beets #4
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beets |
| 2 | cups | Sugar |
| 2 | cups | Water |
| 2 | cups | Cider vinegar |
| 1 | Thinly sliced lemon | |
| 1 | tablespoon | Cinnamon |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Allspice |
Directions
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, .