Canning Recipes




Beet Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1 quart quartered, sliced, or small whole beets
2 cups vinegar, 5% acidity
1 cup sugar
1 teaspoon salt

Select and wash beets. Trim off tops leaving 1-inch stem. Boil until
skin slips off easily. Skin and trim. Leave small beets whole; cut
others in slices, halves, or quarters.

Pack hot to within 1/2-inch of top of clean, hot jars. Cover with boiling
liquid made from vinegar, sugar, and salt. Adjust lids.

Process for 30 minutes in boiling water. Cool and store.

This recipe yields 2 to 3 pints.





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