| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning, Preserves, Etc. | 1 | Servings | ||
INGREDIENTS
| Beets | ||
| 2 | c | Water |
| 2 | c | Sugar |
| 2 | c | Vinegar |
| Pickling spice (optional) |
INSTRUCTIONS
SYRUP Cut tops off beets. Wash beets, removing dirt. Place in large pot and cover with water. Bring to a boil and cook for 20 to 30 minutes until beets are done. Drain and place in cold water. Peel skins and roots off. Slice beets and pack into jars. Combine sugar vinegar and water in saucepan. Place pickling spice in cheesecloth and tie up, making it about the size of a small walnut. Place the pickling spice sack into the syrup. Heat syrup until sugar is dissolved and simmer for another 5 minutes to get flavors from pickling spice. Remove sack and pour syrup over beets. Remove air pockets by inserting a knife around the sides of the jar. Make sure syrup is just at the neck of the jar. Wrip off the top of jars to remove any syrup or beet juice. Seal. Place jars in cold packer. Pour water around jars until water reaches about 1/2 inch below neck of jar. Cover. Bring water to a boil and continue boiling for 20 minutes. Remove beets from cold packer. NOTES : Pickling spice is optional. I like the little extra flavor though. Recipe by: Iris Dunaway Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Jul 5, 1997
A Message from our Provider:
“Man is surrounded by the wonders of God.”