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PICKLED BEETS Recipe

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This recipe for PICKLED BEETS is from A COOK AND CHEF EXTRAORDINARE, 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 pounds fresh small beets
2 cups white sugar
1 tbsp pickling salt
1 quart white vinegar
Dill
Garlic cloves (optional)
Directions:
Directions:
Place beets in a large stockpot with water to cover. Bring to a boil and cook until tender, about 15 to 20 minutes. If beets are large, cut them in half. Drain reserve 2
cups of the beet water. Cool beets and peel.

Sterilize jars and lids. Fill jars with beets and dill

In large sauce pan combine sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil, Pour the hot brine over the beets in the jars and seal lids.

Put jars in oven for 15 minutes at 350 degrees. Lids should just be snug not too tight
Number Of Servings:
Number Of Servings:
10 to 12 jars
Preparation Time:
Preparation Time:
1 hour

 

 

 

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