ow speed. Add the pureed beets and food coloring.
Continue
Drain contents of cans of sliced beets, reserving the juice. Place beets in a 32 ounce pickle or fruit jar with a wide top.
Melt butter in low heated skillet.
Make a paste of sugar, salt, vinegar, water and cornstarch.
Mix together.
Add canned beets.
Stir and let simmer until heated through.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
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.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Wash beets, cut off leaves and stems, leaving about 1 inch of the root end.
Cook until tender.
Drain and skin.
(You can use canned beets, sliced if fresh are not available.)
Fresh beets make a lot of stain mess.
Combine brown sugar, vinegar, water, salt, cinnamon stick and cloves; bring to boil.
Cook 10 minutes.
Let beets stand in their liquid for several days.
Shell eggs, place whole in beets; let stand in refrigerator at least 2 days.
Cook, drain, and skin beets if not using canned.
Combine remaining ingredients, except eggs.
Pour over beets and cook for about 5 minutes.
Cool.
Place eggs in a large jar and pour cooled beet mixture over.
Place in the refrigerator.
Let pickle at least two days before using.
Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
Boil vinegar with sugar and salt 2 minutes.
Pour over the beets.
Cover; refrigerate 24 hours.
Place the beets into a medium bowl and set aside.
In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.
Drain beets.
Place in a medium bowl.
Reserve juice in a saucepan.
Add vinegar and remaining ingredients to beet juice. Bring juice mixture to a boil.
Immediately remove from heat. Pour juice mixture over beets.
Cover and chill.
Drain beets before serving.
Serve Vidalia sliced onion.
Yield: 6 servings.
Combine water, vinegar, sugar, cinnamon, salt and cloves. Heat to boiling.
Add beets and onion.
Cover pan and simmer for 5 minutes.
Chill.
Makes 1 pint.
In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.
Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.
Pour the hot marinade over the beets and let them cool uncovered to room temperature.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.
Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
(For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.
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.
Drain beets and place in medium bowl; reserve juice in a saucepan.
Add remaining ingredients to beet juice.
Bring juice to boil; immediately remove from heat.
Pour juice mixture over beets.
Chill; drain beets before serving.
Half cup = 1 vegetable.
Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves.
Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve.
Option #1/Boiled Beets: Rinse and top and tail (
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.
Combine mustard, sugar, salt, cloves and garlic.
Slowly stir in vinegar and water.
When smooth, pour over beets.
Refrigerate until well chilled.
Remove garlic.
Makes 6 servings.
(If desired, may add sliced onions and/or hard-boiled eggs prior to refrigeration.)