hock.
Prepare onions and pickled beets as suggested.
Arrange asparagus
Layer the beets and onion in a bowl
Drain beets well; set aside.
Boil remaining ingredients 2 minutes.
Add beets and boil 1 more minute.
Good served hot or cold.
Keep stored in refrigerator.
Drain juice from beets.
Add remaining ingredients to juice and bring to boiling.
Pour over beets and set in refrigerator to chill and season overnight.
Reserve the liquid from beets and cook with sugar and vinegar. Boil for 5 minutes.
Pour over beets and let set overnight.
Drain beets and save 1 cup of juice.
Bring sugar, vinegar and spices if used, to a boil.
Cut up beets and add to liquid, bring to a boil again.
Remove from heat.
Store in refrigertor.
Can be eaten after one day.
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.
Boil vinegar, sugar and water until clear liquid.
Pour drained beets into this.
Serve hot or chilled.
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.