Boil water for asparagus, add salt.
Make a ice water bath in
f color. Wash thoroughly. Sort for size. Cover similar sizes together
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
over beets to boiling.
Add beets and 2 t vinegar for each
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes.
Cool to just warm and add shelled, boiled eggs.
When cool, keep in refrigerator.
Place egg in a saucepan and cover with cold
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
Trim top and bottom of beets and wash dirt off of them.
Put beets in a large enough soup pot so they can be covered with water. Bring beets to a boil.
Boil beets for 60 minutes.
Pick out one of the biggest beets and cut in half to determine if all of them are well done inside.
If they are not, boil for another 10 minutes and check again.
Repeat this process until the beets are done.
Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.
Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.
Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.
Refrigerate beets for 2 to 3 days before serving.
Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.
Bring first 3 ingredients to a boil for 4 or 5 minutes so sugar dissolves.
Put one teaspoon of salt in each quart jar; also, a full teaspoon of pickling spice in each jar.
Pour boiling mixture over cooked beets (salt beets some while cooking) and seal.
Makes 2 quarts.
Cook eggs and remove shells.
In a 1/2-gallon container, put pickled beets, eggs and cloves.
Fill the rest of the jar with a mixture of 1/2 water and 1/2 vinegar.
Stir.
Leave out for 30 minutes and refrigerate.
Wash beets, put in pot of water to cover and boil for about 20 minutes.
Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets.
Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, Remove cinnamon sticks.
Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes.
Cook beets until tender.
Peel and put in a large kettle. Cover beets with vinegar, water, sugar and cloves.
Let come to a boil.
Fill jars with beets, then fill jars with syrup and seal. Beets keep for a long time.
In a large bowl, combine the pickled beets and their juice with the vinegar, 4 cups water, garlic, bay leaf, pickling spices and salt.
Add boiled eggs and onion rings.
Cover and refrigerate for several days.
Place cooked beets in a pan.
Combine remaining ingredients and cover beets with mixture.
If you have a large quantity of beets, continue adding mixture until beets are covered.
Bring to boil, boil 10 minutes.
If you preserve them you can pack them into prepared jars.
If not, beets are ready to serve.
Cook beets until tender.
Combine all other ingredients in 4-quart pot.
Slip skins off beets.
Simmer in mixture for 15 minutes.
Fill scalded jars to overflowing and seal at once.
No processing needed.
Yields 3 quarts pickled beets.
Select small beets; cook until tender.
Dip into cold water. Peel off skins.
Make the syrup.
Pour over beets and simmer 15 minutes.
Pack into sterilized Kerr jars and seal.
A little grated horseradish added to pickled beets gives variety.
Boil beets in a large pan. Cool with cold water. Peel and slice beets. Add ingredients to beets and bring to a boil for 45 minutes. Cool and serve.
Mix beet liquid, vinegar, sugar, salt and spices in a saucepan and bring to a boil.
Add beets and return to a boil, then remove from the heat.
Transfer beets to a jar and cover with liquid.
Marinate in refrigerator for 2 to 3 days, then serve.