Wash and boil beets until tender.
Peel beets while warm or you may use canned beets. Cut into slices.
Mix cornstarch, salt, sugar and pepper in a 2-quart saucepan.
Gradually stir in water and vinegar.
Cook, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Add beets.
Heat and serve.
Makes 4 servings.
With fresh beets this recipe cans well.
Be careful to measure and increase ingredients accordingly.
0-15 mins.
Meanwhile, boil beets gently for 20-30 mins
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.
Boil beets until tender. Blanch with cold water and the skins will slip off. Make syrup by boiling together water, vinegar, sugar and salt. Add a few whole cloves to boiling syrup, but leave them out of the beets as they tend to leave dark spots. Add a pinch of black pepper. Bring syrup to a good boil and add slices or whole beets. Bring to boil again and put into sterilized jars and seal.
Boil beets until tender.
Remove skins.
Tie spices in cheesecloth.
Heat vinegar, water and spices to boiling point. Add beets and boil 5 minutes.
Cool.
Add shelled hard-boiled eggs to spicy liquid with beets.
Refrigerate 1 or more days.
Eggs take on a beautiful red color and spicy flavor.
Serve whole or halved with sliced or whole beets as side dish or relish.
Boil beets until tender.
When cool enough to handle beets, remove skin and short tops.
Slice and pack in warm jars.
Boil together vinegar, water, sugar and cinnamon; pour over sliced beets and seal.
Boil beets until tender and soft.
Drain the water off; peel the beets and cut them any way you choose.
If small, they can be left whole.
Place the beets in a large kettle and for each quart of beets, add a cup each of sugar and vinegar.
Bring the mixture to a boil.
Put into cans and seal.
Boil beets, leaving 4-inch tops.
When tender, place in hot jars (can also slice).
Boil water, vinegar and sugar.
Pour over beets.
Seal.
Boil beets until tender; cool and peel.
If too large to leave whole, cut into pieces.
Mix all the ingredients together; add beets.
Bring to a boil and simmer 20 minutes.
Put in hot jars and seal.
I put mine in hot water bath for 15 minutes.
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.
Boil beets until tender; peel.
Slice and set aside (if small leave whole).
Mix all other ingredients and bring to a boil.
Add cooked beets and simmer 15 minutes.
Pack in sterile jars and cover with liquid.
Seal at once.
Yields 8 pints.
Boil beets until tender. Blanch with cold water; skins will slip off. Make syrup by boiling together water, vinegar, sugar and salt. Add whole cloves. Add a pinch of black pepper. Add beets. Bring to a boil. Put in sterilized jars and seal.
Boil beets until tender.
Remove skins.
Tie spices in cheesecloth bag.
Heat vinegar, water, sugar and spices to boiling point.
Add beets and boil 5 minutes.
Pack in sterile jars; fill with hot liquid and seal.
Boil beets for approx.
15-20 minutes.
Drain and pour cold water over them.
Peel skin off and cut roots& tops off.
In a sauce pan add remaining ingredients, stir.
and add beets, bring to a boil.
Simmer for 5 minutes.
Chill.
Good for 1 month in refridgerator.
Scrub beets good.
I used wire brush.
Cook beets until tender.
Reserve juice to use to pickle beets.
Boil beets 10 minutes in the sugar, vinegar and juice.
Hot pack and seal.
Boil beets until tender.
Slip skins off in cold water.
Keep beets hot in warm oven.
Heat liquid to boiling.
Pack beets in hot jars, pour liquid over and seal.
Boil beets for 10 minutes in sugar, water, vinegar and spices. Boil eggs until hard-boiled and shell while still hot.
Boil beets until tender.
Skin in cold water.
Slice and put back in pot.
Combine remaining ingredients and pour over beets. Heat to a simmer and let simmer 15 minutes.
Pack in hot, sterilized jars and seal tight.
Boil beets until tender. Dip in cool water and pull off skins.
br>Wash well and cook beets just until tender. Let cool