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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pickled Beets Recipe

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This recipe for Pickled Beets is from The Vitale/Sansone/Gimbosa Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 gal. small beets
2 cups sugar
1 1/2 tsp. salt
2 sticks cinnamon
1 tbsp. whole allspice
3 1/2 cups white vinegar
1 1/2 cups water
Directions:
Directions:
Put all spices in either handiwipe or cheesecloth and tie. Wash and drain beets. Cover with boiling water. Cook until tender. Remove skins, stem and root ends. Add sugar, salt, spice and 1 1/2 cups water to vinegar. Simmer 15 minutes.

Pack beets into hot jars (fresh out of dishwasher). Pour boiling hot mixture over beets. If not enough liquid to cover, add more vinegar.

Process pints and/or quarts 30 minutes in boiling water bath.

10 bunches of beets = 14 jars

 

 

 

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