Put eggs in beets.
Let set one week to pickle eggs.
More eggs can be added later.
Boil water for asparagus, add salt.
Make
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.
b>for about 45 minutes, or longer according to the amount of beets
Cook beets with part of stems and roots still on.
Remove stems and slice if large.
Measure beets.
Recipe is for 5 quarts beets.
Two tablespoons mixed spices may be added also.
Make syrup of sugar, vinegar and water.
Boil 5 minutes.
Add beets, heat through, lift from syrup and pack into jars.
Pour boiling syrup over beets and seal jars with boiling lids.
Cook beets until tender.
Peel and put in a large kettle. Cover beets with vinegar, water, sugar and cloves.
Let come to a boil.
Fill jars with beets, then fill jars with syrup and seal. Beets keep for a long time.
For the pickled beans, place beans in
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.
Boil sugar, vinegar and salt.
Pour off some liquid from beets.
Mix vinegar mixture and beets.
Fill jars with beet mixture.
Seal jar with lid and cover.
Do not use at least for one week.
Jars should be sterilized.
Boil
whole
beets
with 1-inch top stem and all of root for 1 hour; drain water and add cold water.
Slip skin off and quarter;
add even amounts of water, sugar and red vinegar; add a handful
of mixed pickle spice.
Bring to boil.
Boil slowly for 15
minutes.
Fill
jars
and
seal.
(Cover
pickles with water, sugar and vinegar.)
f color. Wash thoroughly. Sort for size. Cover similar sizes together
In a large bowl, combine beet juice, vinegar, 4 cups water, garlic, bay leaf, pickling spices and salt.
Mix well. Cover and refrigerate for several days. Makes 12 pickled eggs.
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.
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.
ggs stand in hot water for 10 to 12 minutes. Remove
Combine juice, vinegar, bay leaf and pickling spices in large pot; mix in water and salt mixture.
Mix well.
Remove shells from hard-boiled eggs; add eggs to juice mixture together with onion rings.
Cover and refrigerate for 3 to 4 days.
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).