Beet, Pickles canned
Beet Relish
Pickled Garlic
Cranberry Relish Anytime
Pickled Crab Apples
Canned Pickled Beets



Beet, Pickles Canned

Cook beets in salt and water
Pare and slice while hot and put in cans.

1 quart of water ( 4 cups)
1 quart of vinegar ( 4 cups)
3 cups of sugar

boil and pour over beets while hot 10-11 pints of liquid



Beet Relish

1 quart raw cabbage, chopped fine
1 quart boiled beets, chopped fine
2 cup sugar
1 cup grated horseradish 1 Tbsp. Salt
1/4 tsp. cayennne pepper or a little bit of chopped hot peper.

Cover with cold vinegar (approx. 1 pt.) Freeze or leave in
refridegerator

Pickled Garlic

6 whole heads of garlic
4 cups (1 L) water
1 cup (250 ml) white vinegar
3 Tbsp (45 ml) sugar
1 Tbsp (15 ml) salt

Peel as much of the papery skin off the outside of the garlic as
possible while keeping the heads intact. Combine the remaining
ingredients in a saucepan and bring to a boil over high heat. Boil
for 5 minutes and add the garlic. Boil for 2 minutes and remove from
the heat. Transfer the garlic and the liquid to sterilized jars and
refrigerate for at least 1 week before using. Will keep for several
months refrigerated. Makes about 2 pints (1 L).


Bon appetit from the Chef and staff at World Wide Recipes



Cranberry Relish Anytime

American Diabetic Assn.
12 servings/Serving size: 1/4 cup

1 orange, peeled, quartered, and seeds removed
2 cups fresh cranberries
1 cup diced, unpeeled apple
1 8-oz can crushed, unsweetened pineapple, drained
3 Tbsp sugar

Place the orange in a blender or food processor and process until coarsely
ground. Spoon into a medium bowl and set aside. Repeat with the
cranberries. Combine all ingredients in a medium bowl and mix well. Cover
and chill 8 hours.

Exchanges Per Serving: Fruit Exchange -- 1/2 Calories -- 37; Calories from
Fat -- 1; Total Fat -- 0g; Saturated Fat -- 0g; Cholesterol -- 0mg; Sodium
-- 1mg Carbohydrate -- 10g; Dietary Fiber -- 1g; Sugars -- 8g; Protein --
0g

Jenn in Middle Missouri



Pickled Crab Apples

crab apples
sugar
vinegar
cloves
mixed pickling spices

Steam unpeeled crab apples until tender. Mix together syrup (1 cup sugar
to a quart of vinegar), a few whole cloves and mixed spices tied in a
sack. Boil until syrupy and drop in apples for a few minutes. Put in jars
and seal.


Canned Pickled Beets

Cut tops from beets leaving a 1 1/2 inch stem. Wash and place in pot,
cover
with water add salt and cook like you would for boiled potatoes
Pare and slice while hot or if using small beets, can be cut in half.
Place
in sterilized jars.

Brine:
1 quart water
1 quart cider vinegar
3 cup sugar

Boil and pour over beets while hot.
Sterilize lids. Place in hot water bath 5 to 10 minutes.
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