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| 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 quart jars and add 1 tsp salt to each jar of beets and pure water to cover. Give a hot water bath for 15 minutes. |
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| Cooking Tips |
| To pickle grandmother had me write down, 1-1/2 cup Spears vinegar, 1 cup water and 1/3 cup sugar. I am supposing she meant that if I wanted to pickle one quart of beets to add these to them and one at a time. I believe this will give you 2 pints of pickled beets per quart. |
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| Recipe Source |
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Author: Grandmother (gaga) Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |