Pickled Beets Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Slice beets with corrugated cutter to give them a fancy look.
24 small beets
1c. cooking liquid
1pt. vinegar (2c.)
1 1/4c. sugar
2T. salt
6 whole cloves
1-3" stick cinnamon
3 medium onions, sliced
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Directions: |
Directions:Remove beet tops leaving the roots and 1" stems
Cover with boiling water, cook until tender. Drain reserving 1c. cooking liquid . Remove the skins. and slice. Combine cooking liquid, vinegar, sugar and salt. Add spices tied in cheesecloth bag. Heat to boiling point. add beets and onions. Simmer 5 min. Remove spice bag. Pack in Hot pint jars. Fill within a 1/2" of the top. Clean top edge of the jar with a damp cloth and adjust lids. Process in water bath for 30 min.
Remove jars for canner. Cool completely |
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Number Of
Servings: |
Number Of
Servings:4 pints |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: My mother Peggy Myers Taylor, made these every summer. I don't remember there being onions in her recipe, but it sounds good. ** make Pickled Eggs, by adding boiled eggs to any leftover Pickled Beet juice.
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