Add one cup water to jello and stir until dissolved.
Add beet pickles and shredded pineapple.
Cook beets and slice into sterilized jars. Pour over beets the beet juice, vinegar, salt and sugar. Let come to boil. Seal jars.
Drain beets, reserving 1/4 cup juice. Combine vinegar, sugar and beet juice. Bring to a boil and boil for 5 minutes. Pour liquid over beets and store in the refrigerator.
ids and process 10 minutes for under 1000 foot elevation, 15
alt to a boil. Cook for 3 minutes or until sugar
Wash beets.
Cover with cold water.
Bring to a boil and cook until tender.
When beets are cold, slip skins.
To make 5 quarts beets into pickles, bring ingredients to a boil (except beets). Add beets, bring to a boil and put in cans to which a stick of cinnamon has been added.
Put beets into cans that are hot.
Put lids on and let cool.
Cook beets until tender.
Take off skins.
Heat sugar, vinegar, beet juice and a little cinnamon, cloves or allspice to a boil.
Add beets.
Let come to a boil and put in sterilized jars. Seal or may keep in refrigerator.
Drain the juice from the can of beets; save 3/4 cup of juice and mix with the sugar, vinegar and salt. Extra sugar and/or vinegar may be added if you want it more sweet or sour. Put the beets in container and add the liquid. This should set for at least 2 hours before serving.
Combine all but the beets in large kettle. Let boil slowly for a few minutes. Add drained beets. Bring to boil again and put in sterilized jars. Seal. Will make about 6 pints.
Pour boiling syrup over beets. Seal. Cold pack 1/2 hour in boiling water.
This fills 3 quarts of beets.
These can be used for Harvard beets also.
Cook Beets until tender.
Peel Beets.
Drain Beets and keep the Beet Water.
Combine the Ingredients and pour the mixture over the sliced beets; bring to a boil.
Put in jars and seal.
br>Place jars upside down for 5 minutes then flip back
Day 1: Wash cucumbers and place in a crock.
Cover with boiling water 2 times a day for 2 days.
Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
Cover with this syrup for four days. Reboil two times a day.
Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
Wash cucumbers.
Place in jars.
Put a pinch of alum in each jar.
Combine salt, vinegar and water.
Boil until salt dissolves. Pour over pickles.
Use same recipe for dill pickles.
Just add a dill sprig and a pinch of garlic to each jar.
Seal.
Fill jars 1/2 full with cukes and add remaining ingredients. This recipe is for pints.
(Double recipe for quarts.)
inutes, you could half the recipe for 6 jars.
uttermilk, salt, and pepper. Place pickles in mixture and set aside
slice your beets paper thin on a mandolin.
Tarot root also can be done the same way.
you can also use a potato peeler to peel strips of parsnips or sweet potato.
Heat you vegetable oil to 350 deg.
For beet or tarot chips, fry in batches flipping during cooking.
For sweet potatoes and parsnips, drop shavings into hot oil and swirl carefully so they dont stick together.
Cook till crisp.
remove to a paper towel lined pan.
Season immediately with salt.
Heat oil.
Remove any excess liquid from pickles by blotting on paper towel.
Place flour in a plastic ziptop bag and add pickles, shake well to coat.
Beat Egg and 1 Tbsp of water together in a bowl.
Combine Bread Crumbs and Seasoning in a second ziptop bag.
Take 1 floured pickle and dip into egg mixture. Shake lightly to remove excess egg and place in Bread Crumbs. Shake Bag.
Repeat for all pickles.
Fry until golden brown.
Serve with Ranch Dip.
Drain pickles and cut into strips.
Place back in jar and add ingredients.
Place in refrigerator, shaking often to dissolve sugar.
May be used over and over for more pickles by adding 1 1/2 teaspoons vinegar, 3/4 cup sugar, 1 tablespoon horseradish, celery seed and onion.