PICKLED BEETS

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August 31, 2017 at 12:06 am  •  Posted in Recipe of the Day by  •  0 Comments

PICKLED BEETS

Beets – any amount

Boil the beets until tender, but not soft.  Plunge into cold water and slip off the skins.  Cut into 1/4ʺ slices.  Immerse the beets into the boiled syrup until they are hot, but do not boil.  Place the beets into hot, sterilized jars; pour the syrup over the beets to within 1/4ʺ from the top and seal.

Syrup:

1 ½ C vinegar

2 C white sugar

½ C water

½ tsp. pickling salt

Combine the ingredients and bring to a boil.

The syrup can be doubled, tripled, etc. depending on the number of beets you are preparing.


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