lid. Pour in the pickled beets and juice. Add onions if
hock.
Prepare onions and pickled beets as suggested.
Arrange asparagus
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.
arge pot cook the unpeeled beets until fork-tender (do not
Drain and discard liquid. Cool beets.
Trim off roots and
After having prepared beets for canning, mix water, sugar, vinegar and salt together.
Bring to a boil.
Put your beets in and boil for 15 minutes.
Put in jars and seal at once.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover.
Bring to a boil, cover and cook 35 to 40 minutes or until tender.
Drain, reserving 2 1/2 cups liquid.
Pour cold water over beets.
Let set for about 5 minutes and drain.
Trim off roots and stems, then skin; set aside.
Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
Slice onion and combine with the beets in a glass or non-reactive bowl.
In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
Stir to dissolve the sugar and heat just to a boil.
Pour the hot juice over the beets and onions, stir and let cool.
When cool, cover and refrigerate. They taste best when they have sat for 24 hours.
Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.
Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves.
Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
Drain beets, then put them in a glass jar.
Bring to boil sugar and vinegar, stir and add this mixture to jar.
Refrigerate overnight.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Bring to a boil the liquid drained from beets, vinegar, sugar and seasonings.
Pour over beets; stir.
Refrigerate overnight before serving.
In a large saucepan, combine vinegar, sugar, cinnamon and salt. Add spices. Bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets and reserved juice into saucepan. Cover and refrigerate overnight. Remove spices. Yield: 18 to 20 servings.
Drain beets.
Heat liquid with sugar, vinegar and cinnamon sticks.
Heat to boiling and pour over beets.
Cool; cover and refrigerate.
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.
Put eggs in beets.
Let set one week to pickle eggs.
More eggs can be added later.
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.
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.
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.