Recipe Share: Red Beet Salad To Can

Red Beet Salad To Can

12 beets

1/2 bunch of celery

1 small head of cabbage, shredded

6 greep peppers, chopped

3 onions, chopped

3 cups of white vinegar

1/1/2 cup of  red beet juice

4 cups of sugar ( it turned out really sweet, you may choose to use less)

pepper to taste

Cook whole red beets approximately 40 minutes; peel and grate. (I found it easier to just cut them up)  Cook celery 3-4 minutes.  Prepare the vegetables and combine them in a LARGE kettle with the remaining ingredients.  Boil until the vegetables are tender.  Pack hot into jars.  Adjust lids and rings: process in boiling water canner for 15 minutes.  Yield: approximately 10 quarts.