hock.
Prepare onions and pickled beets as suggested.
Arrange asparagus
arge pot cook the unpeeled beets until fork-tender (do not
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.
Chop the stalks of the beets, leaving about 1 inch of
Cook beets whole, then skin under cold water.
Slice or dice beets.
Put sugar, water and vinegar in large pan and bring to boil.
Put spices in cloth bag and add.
Boil 10 minutes; add cut beets and simmer 15 minutes.
Pack in hot sterile jars.
No processing needed.
Drain and discard liquid. Cool beets.
Trim off roots and
Put eggs in beets.
Let set one week to pickle eggs.
More eggs can be added later.
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.
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.
Use juice from beets.
You can use some of the beets.
Add sugar, vinegar, water and salt; heat until sugar dissolves. Cool.
Place eggs in bowl or jar.
Pour in beet mixture.
Make sure eggs are covered (add more water if needed).
Cover and marinate in the refrigerator for 2 to 3 days before serving.
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.
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.
Cook and skin beets.
Add sugar, salt and spices tied in bag, to vinegar and water; simmer 15 minutes.
Add beets and boil for 5 minutes.
Pack beets into jars and cover with syrup.
Seal.
In saucepan, cook beets in water until tender.
Drain.
Pour cold water over beets and skin them by rubbing between your hands. Cut off ends.
Slice beets.
Dissolve sugar and salt into the 2 cups water and vinegar.
Pour syrup onto beets.
These keep in the refrigerator for months.
Drain beets. Cut into bite size pieces. Heat beet juice with rest of
ingredients
to boil. Take off stove.
Pour over beets. Refrigerate at least 8 hours.
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.
Combine red beets, vinegar and sugar in a pan.
Stir and heat just enough to dissolve the sugar.
Add the eggs and refrigerate at least one hour (I prefer overnight).
Slice beets.
Add sugar, vinegar and spices.
Cook over medium heat. Bring to slow boil and let cook a few minutes.
Take off and let cool.