| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beets |
| 2 |
c |
Sugar |
| 2 |
c |
Water |
| 2 |
c |
Cider vinegar |
| 1 |
|
Thinly sliced lemon |
| 1 |
tb |
Cinnamon |
| 1 |
ts |
Cloves |
| 1 |
ts |
Allspice |
INSTRUCTIONS
From: Claudia Knowles <KnowlesCM7@AOL.COM>
Date: Tue, 6 Aug 1996 14:08:20 -0400
Wash beets and leave at least one inch of stems. Cook in water with a
little bit of salt.When tender drain and cover in cold water and remove
skins. Slice or cube as desired. SYRUP:Mix all the other ingredients in
saucepan and bring to a boil, add the beets and bring to a boil again, Put
beets in bottles and pour syrup over. Very Good , Recipe from New Brunswick
Women's Cook Book and these beets can be eaten the same day, no need to set
like other pickles.
EAT-L Digest 5 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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