| |
| |
| 2- 1/2 quarts |
|
canned beets |
|
| 3/4 cup |
|
apple vinegar |
|
| 2 cups |
|
water |
|
| 1- 1-1/2 cups |
|
sugar |
|
| 1 tsp |
|
cloves |
|
|
|
| |
| Beets |
| 1 |
If using raw beets, wash beets well. Don't cut root off and leave 1-2 inches of top leaves also, this will allow them to keep very red color and not bleed. Cook beets until tender or about 20 minutes. Cool and cut into desired size pieces. Pack into pint jars, be careful not to crush or over crowd. |
| Pickle juice |
| 1 |
For each batch of 5 pints mix and bring to a boil the remaining ingredients. Simmer 5 minutes. Pour over beets in jars and seal. |
|
| |
| Yield: 5 pints |
| |
| Recipe Source |
|
Author: Grandmother (gaga) Source: Paula ARG Kernachan
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|