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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pickled Beets Recipe

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This recipe for Pickled Beets is from Marilyn's Best, 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:  
10 cups or 16 large beets
2½ cups white vinegar
3 cups water
1 cup sugar
12 whole cloves
12 small or 6 medium jars
Directions:
Directions:
Scrub beets, leaving root and 2 inches of stem intact to prevent bleeding. Place beets in a large saucepan, cover with water, cover pot and bring to a boil. Boil 30-45 minutes, until tender. Remove from heat and dunk into cold water. This will help to peel beets easily.

For Brine, combine vinegar, water and sugar in a saucepan. Bring to a boil then reduce heat and simmer for 10 minutes. While this is simmering, peel and quarter beets into prepared sterilized jars. Add 1 or 2 cloves per jar. Add brine to ¼ inch from the top of the jar. Remove air bubbles and seal jar just to tighten. Leave for 24 hours before storing. Re-tighten if necessary.

 

 

 

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