"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Beet Pickles, by Grandma Liz, is from Grandma Liz's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 pts. vinegar 1 pt. water 4 c. sugar 1 tsp. salt for each qt. of beets 1 tsp. pickling spices for each qt.
Cook beets about 45 minutes to an hour. Cut tops about 1-1/2 inch long. Drain water off. Skins will slip off at that time. Fill jars with beets. Pour brine to fill jar to within 1/2" of top. Seal. Waterbath for 10 minutes.
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