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Pickled Beets or Beet Pickles - Hazel Weese Recipe

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This recipe for Pickled Beets or Beet Pickles - Hazel Weese, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Holland Hailey
Added: Sunday, May 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. Sugar
3 c. Vinegar
1 tsp. Salt
1/2 box Pickling Spice
Fresh Beets

Directions:
Directions:
Wash and cook beets in boiling water until tender, drain off boiling water, cover with cold water to cool; slip off peel and trim tops.

Boil Sugar, Vinegar, Salt and Pickling Spice for 10 minutes
Place hot beets in sterile jars, pour sugar/vinegar syrup over beets. Seal and process jars according to manufacturer's directions.

Number Of Servings:
Number Of Servings:
4 quarts
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Grandad Weese would grow the beets and Grandmother would can or preserve them. When Grandmother was no longer able to stand for long periods of time, Grandad would grow and can the beets. One day at supper, Grandmother said, "These must be Beet Pickles that I put up because they are much better than Olav's." Grandad had a little smirk on his face because he had opened the jar that had his handwriting on it; he was simply proud that she bragged about his beets thinking they were hers.

 

 

 

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