Saturday, July 6, 2013

Recipe Of The Week: Pickled Beets

Pickled Beets
1 quart of beets
1 pint of vinegar
1/2 cup of water
1 1/2 cup of sugar
3/4 teaspoon of cloves
1 small cinnamon stick
1/1/2 teaspoon of salt
Choose smaller beets if they are to be left whole.  Wash beets, leaving a 1 inch stem and the roots intact.  Cook unpeeled, until skins easily slip off.  Mix other ingredients and bring to a boil; simmer for 15minutes.  Pack hot peeled beets into jars.  Pout hot pickling solution over beets and cover with lids.  Process in boiling water canner for 30 minutes.  Yield:  7-8 quarts of beets.

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