Pickled beets #5

Yield: 1 Servings

Measure Ingredient
3 pounds Beets; with 1 inch tops intact
\N \N Water; to cover
2 cups White vinegar
2 cups Water
1 cup Granulated sugar
1 teaspoon Table salt


From: user <cwinn@...>

Date: Tue, 20 Aug 1996 15:51:55 -0400 Cook beets in water in large saucepan til tender. Cool in cooking water til you can put your hands in comfortable. Slide of beet skins. Leave tiny beets whole. Cut larger beets into chunks. Pack into hot sterilized pint jars to within 1 inch of top.

BRINE: While cooking water is cooling, combine vinegar, water, sugar and salt in saucepan. Heat on medium and stir often until it reached a boil.

Pour over beets in jars to within ½ inch of top. Place sterilized metal lids on jars and screw metal bands on seculey. Makes 3 pints.

Mm-recipes Digest V3 #226

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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