| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Bushel Beets Boiled and Peeled Quarter Large Beets |
| 4 |
qt |
White Vinegar |
| 4 |
qt |
Water |
| 1 |
|
Jar Pickling Spice |
|
|
Sugar; to Desired taste I usually use about 5 pounds |
INSTRUCTIONS
Pack beets into jars. Heat the other ingredients to boiling point. Pour
into jars and seal. Process in a hot water bath for 12 minutes.
Posted to JEWISH-FOOD digest by SWMHR@aol.com on Oct 23, 1998, converted by
MM_Buster v2.0l.
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