| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Pickles, Vegetables | 8 | Servings |
INGREDIENTS
| 7 | lb | Med. Beets |
| Vinegar | ||
| 2 1/2 | c | Sugar |
| 2 | tb | Whole Mixed Pickling Spices |
| 2 | ts | Salt |
| 3 1/2 | c | White Vinegar |
| 1 1/2 | c | Water |
| 2 | lb | Med. Onions |
INSTRUCTIONS
Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: ~---- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”