| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
10 |
Servings |
INGREDIENTS
| 2 |
cn |
Small beets (10 oz cans) |
| 1/2 |
c |
White vinegar |
| 3/4 |
c |
White sugar |
|
|
Pinch of salt |
|
|
Pinch of pepper |
INSTRUCTIONS
In a small saucepan, bring the vinegar to boil and add the sugar slowly
until dissolved - stir constantly. Open the cans of beets and retain the
juice from one can. Add the beets (whole) to the boiling vinegar/sugar
solution and bring back to a boil. Add the retained beet juice (about 1/4
cup worth). Add salt & pepper. Boil for about 2 minutes and then remove
from heat. Sterilize two sealing jars (about 10 ~ 12 oz capacity). Put
beets into sterlized jars, cover with the vinegar/sugar solution and seal
with lids. Let stand several days before serving. This is a sweet pickle
best served cold. Excellent with beef and pork.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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