| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Beets; with 1 inch tops intact |
|
|
Water; to cover |
| 2 |
c |
White vinegar |
| 2 |
c |
Water |
| 1 |
c |
Granulated sugar |
| 1 |
ts |
Table salt |
INSTRUCTIONS
BRINE
From: user <cwinn@nornet.on.ca>
Date: Tue, 20 Aug 1996 15:51:55 -0400
Cook beets in water in large saucepan til tender. Cool in cooking water til
you can put your hands in comfortable. Slide of beet skins. Leave tiny
beets whole. Cut larger beets into chunks. Pack into hot sterilized pint
jars to within 1 inch of top.
BRINE: While cooking water is cooling, combine vinegar, water, sugar and
salt in saucepan. Heat on medium and stir often until it reached a boil.
Pour over beets in jars to within 1/2 inch of top. Place sterilized metal
lids on jars and screw metal bands on seculey. Makes 3 pints.
Mm-recipes Digest V3 #226
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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