hock.
Prepare onions and pickled beets as suggested.
Arrange asparagus
lid. Pour in the pickled beets and juice. Add onions if
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.
Put eggs in beets.
Let set one week to pickle eggs.
More eggs can be added later.
Drain and discard liquid. Cool beets.
Trim off roots and
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.
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.
Boil eggs and peel.
Place in bowl, pour pickled beets over top.
Let sit overnight in refrigerator or several hours.
Will keep in refrigerator for several days.
Always serve at Easter (old family tradition).
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.
Melt butter in skillet.
Add beets and onion rings.
Sprinkle with sugar, salt and pepper.
Cook over low heat, stirring occasionally, until hot and onions are tender, about 15 minutes.
Mix together the pickled beets, vinegar, sugar and salt. Bring to a boil.
Pour over the hard-boiled eggs.
Refrigerate.
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.
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.
br>Wash well and cook beets just until tender. Let cool
Wash beets well.
Leave 2 inches of the stem and tap root. Cover with water and cook until tender.
Drain beet juice into another pan.
Strain juice several times with cloth.
Put cold water on beets and let cool down.
Skin will slip off easy.
Trim stems and roots off.
Large beets can be quartered or sliced, small beets can be left whole.
Mix sugar, vinegar and beet juice and bring to a boil.
Pack beets in hot jars and add pickling spice. Pour hot juice over beets and seal.
ater to cover beets to boiling.
Add beets and 2 t
Place beets in a sterilized jar.
Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
(Remove cloves after 3 days.) Store in refrigerator up to 2 months.
Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.