Cook red beets; peel, cut and put in quart jar with cinnamon and cloves.
Boil rest of ingredients for 1 minute.
Pour into jars and put jars in pots of water for 30 minutes and seal.
Hard boil eggs.
While boiling, drain juice from beets into small saucepan.
Add vinegar and sugar to beet juice.
Bring to a boil, stirring occasionally.
Simmer to keep warm while eggs finish cooking.
Immediately peel cooked eggs and place in bowl with red beets.
Pour hot juice mix over eggs and beets.
Sprinkle with salt and pepper.
Bring to room temperature.
Cover and refrigerate overnight.
Wash red beets and cook in hot water so skins come off.
Peel off skins and cut into desired size.
Place into jars.
Mix ingredients together and boil until sugar is dissolved.
Pour over top of red beets and seal.
Cold pack 10 to 15 minutes.
Can adjust to your own taste.
Combine all ingredients except red beets.
Cook until thickened.
Then add red beets to thickened mixture.
Wash and scrub red beets with stiff brush.
Cut stems, leaving 1 inch; precook until done.
Slip skins and cut to size desired. Add juice from cooking procedure, adding sugar and vinegar (to taste).
Add cut red beets to this mixture; bring to a boil.
Keep mixture boiling; put into sterilized canning jars and seal.
Cook red beets and put in cold water to peel.
Slice. Mix vinegar, sugar, salt and pepper.
Heat and add beets.
Heat slowly until thoroughly heated.
Put in jars and fill with liquid.
Open kettle method.
Makes 7 pints.
0 degrees.
Preparing the beets: Cut off the greens and
isible fat.
Add cubed red beets, ensuring that there is enough
Open the cans of beets and drain the juice into
Peel the red beets and cut them into 1/
egrees. Wash and peel the beets. Slice each beet in quarters
Three hours before ready to eat:
Pickle red beets and hard-boiled eggs in vinegar, sugar, salt, pepper and small amount of water to almost cover eggs.
Cover dish and put in refrigerator for 3 hours.
Stir now and then to make eggs red.
(Use most of juice from red beets with vinegar.)
Bring red beets to a boil in water, adding vinegar to the water.
In the water, also add the allspice, caraway seed, dill seed, scallions and dill.
While the red beets are boiling, peel and dice the (Kirby) cucumbers.
Put them in the sour cream and mix.
Let stand while you peel the red beets that are cooked.
Also dice them or slice them if you desire.
Add salt and pepper to taste.
After the red beets and broth are cool, add the sour cream and cucumber mix.
Heat vinegar, water, salt, sugar and juice from red beets in a saucepan until the sugar is melted.
In a large jar or bowl, layer the eggs, onion and red beets.
Pour juice over and cover for 12 to 24 hours.
Serve cold.
Drain juice of beets and add enough water to liquid to make 1 cup.
Add vinegar, sugar, salt and spices.
Bring juice to a boil. Pour hot juice over beets and hard-boiled eggs and let stand in refrigerator for 24 hours.
Combine all ingredients, except eggs; heat to boiling.
Cool. Place hard-boiled eggs into a large gallon glass jar.
Pour red beets and brine over eggs.
Allow to sit in refrigerator for at least 24 hours before serving with salt and pepper.
Drain beets, reserving 1 1/2 cups liquid.
Place beets and liquid along with all other ingredients; mix well and cook until thickened.
Scrub beets and remove tops.
Cook beets; submerge in water until tender.
Drain and reserve beet juice.
Remove skins and cut beets into desired chunks.
Combine vinegar, juice, sugar and spices.
Bring to boil.
Remove spices.
Add beef chunks and bring to boil.
Pour into hot sterilized jars and seal.
You can freeze this mixture.
Cook scrubbed beets with skins until tender.
Hardboil the 12 eggs; cool and peel.
While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.