hock.
Prepare onions and pickled beets as suggested.
Arrange asparagus
nd sprinkle with the lemon juice.
Add the beets and capers
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.
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.
ize. Cover similar sizes together with boiling water and cook until
For the pickled beans, place beans in medium
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.
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.
Put eggs in beets.
Let set one week to pickle eggs.
More eggs can be added later.
n a saucepan and cover with cold water. Bring water to
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.
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.
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.
combine lettuce mix, beets, cucumber, eggs, and cheese. Serve with vinaigrette dressing on the side.
Combine carrots, green beans and onion in glass jar with good lid.
Combine oil, vinegar, honey and salt.
Pour over vegetables. Marinate several hours or overnight (turn jar upside down a couple times).
When marinated, drain well.
(Because of the honey, you may want to blot vegetables by pouring about a third at a time on a paper towel lined platter.)
Arrange on chopped lettuce.
Garnish with pickled beets, or put marinated vegetables in glass bowl and serve as vegetable dish.
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.
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.
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.
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).