Viewing 0 reply threads
  • Author
    Posts
    • #237711
      Avatar for LissLiss
      Keymaster

      PICKLED BEETS AND ONIONS

      4 lb. sm. beets (3 qt.)
      3 med. onions, sliced
      3 c. cider vinegar (5-6% acidity)
      2 c. water
      1 c. granulated sugar
      1 c. packed light brown sugar
      2 sticks (1 inch each) cinnamon
      2 T. whole mixed pickling spice
      1 bay leaf
      2 T. salt

      Prepare 3-quart jars and boil in hot water. Cut off all but 2 inches of beet
      tops. Wash beets and leave whole with root ends attached. Cook beets in
      enough boiling water to cover until tender, about 20 minutes; drain. Quickly
      plunge beets into cold water; slip off skins and remove root ends. Cut beets
      into 1/4 inch slices.

      Mix onions, vinegar, 2 cups water and the sugars. Tie cinnamon, pickling
      spice and bay leaf in a cheesecloth bag. Stir salt and spice bag into
      vinegar mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
      Remove spice bag. Divide beet slices among hot jars. Pour boiling syrup to
      within 1/2 inch of top of jars; seal. Process in boiling water bath 30
      minutes. 3 quarts.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.