Cook beets 30 to 45 minutes until tender; drain.
Cool and slip off stems and skins.
Slice beets 1/4 inch thick.
Slice onions thinly and add to beets.
Heat to boiling the vinegar, sugar and spices.
Pour over beets and onions and let stand at least 1 hour.
Chill before serving.
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.
Bring to a boil sugar, vinegar, water and cloves.
Drain jar of beets and put in a bowl with onions.
Pour vinegar mixture over beets.
Cover and refrigerate at least overnight.
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 beans and layer with onions in a bowl.
In a saucepan, combine vinegar, water, sugar, oil, salt and pepper; bring to a rolling boil, stirring to keep sugar from burning.
Pour hot liquid over beans and onions.
Cool.
Cover and refrigerate overnight to marinate.
ook beets in boiling salted water for 20 mins. Drain, and plunge
ds attached.
Peel and slice the onions into 1/4-
baking pan.
Bring onions and beets to the boil in separate
br>Add the onion and apples and saute for three to five minutes
For the beets and lentils, heat 1 tbsp butter in a saucepan. Saute the beets for 10 mins, stirring. Season with salt and pepper, add the lentils and cook for 5 more mins. Season with vinegar and cumin.
For the hame and onions, heat 2 tbsp butter in a pan and saute the ham for 3 mins. Add the onions and cook for 2 more mins.
Dredge the fish in flour and season it. Heat 2 tbsp oil in a pan and cook the fish skin side down for 2 mins. Turn and cook 2 more mins. Arrange on plates with the beets and lentils and ham and onions.
eaving 1 inch of stem and roots to prevent bleeding of
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.
Remove beet tops, leaving roots and 1-inch steam.
Cover
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes.
Cool to just warm and add shelled, boiled eggs.
When cool, keep in refrigerator.
ace egg in a saucepan and cover with cold water. Bring
Drain beets; set aside.
Add enough water to beet juice to measure 1 cup.
Combine beet juice, sugar and vinegar in a saucepan; bring to a slow boil.
Simmer until sugar is dissolved. Pour syrup over beets in a glass crock or jar.
Add 5 or 6 whole cloves and onion slices for extra flavor.
Add eggs to beets and syrup.
Store in refrigerator.
Remove beet tops; leave 1 inch stem and roots.
Wash beets. Cook in boiling water until tender.
Drain; retain 1 cup liquid. Peel, cutting off top and roots.
Slice or dice beets.
In saucepan, combine 1 cup liquid, vinegar, sugar, salt and spices. Tie spices of cloves and cinnamon in a cheesecloth bag.
Heat ingredients to boiling.
Add beets and onions; simmer for 5 minutes.
Remove from burner and can.
Process 5 minutes in canner.
Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
Slice onion and combine with the beets in a glass or non-reactive bowl.
In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
Stir to dissolve the sugar and heat just to a boil.
Pour the hot juice over the beets and onions, stir and let cool.
When cool, cover and refrigerate. They taste best when they have sat for 24 hours.
Remove beet tops, leaving 1-inch stems and tap roots.
Wash beets; cook in boiling water until tender.
Drain, peel and slice beets.
In a saucepot, combine water, vinegar, sugar, salt and spices (tied in a cheesecloth bag); heat to boiling.
Add beets and onions; simmer 5 minutes.
Remove spice bag.
Continue simmering while quickly packing one clean, hot jar at a time.
Fill to within 1/2-inch of top, making sure vinegar solution covers beets.
Cap each jar at once.
Process 5 minutes in boiling bath.
Makes 4 pints.