Pickled Beets
Pickled Beets is an moderately easy dinner. Made with 24 small beets, 1 c. cooking liquid, 1 pt. vinegar, 1 1/4 c. sugar and 2 tsp. salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Remove beet tops, leaving roots and 1-inch steam.
Cover with boiling water and cook until tender.
Drain and reserve 1 cup of cooking liquid.
Remove skins.
Combine cooking liquid, vinegar, sugar and salt.
Add spices tied in thin white cloth.
Heat to boiling.
Add beets and onions.
Simmer 5 minutes.
Remove spice bag; continue simmering while quickly packing beets and onions into one hot pint jar at a time.
Fill to within 1/2-inch of jar top.
Adjust lids.
Process in boiling water bath (212Β°) for 30 minutes.
Remove jars from canner and complete seals unless closures are self-sealing type.
Makes 4 pints.
π· Perfect Pairings
Complete your meal with these
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