Canned Pickled Beets (3) Collection
 

Pickled Beets
Beet Pickles
Ruby Beet Pickles

Pickled Beets

5 cup vinegar
2 1/2 cup sugar
1 1/4 tsp. salt
4 quarts cooked, skined beets cut in chunks or sliced

Put cooked, skined beets into hot vinegar mixture and let cook up. Put in
jars and seal.


Beet Pickles

2 quarts cooked diced or sliced beets
3 small onions, chopped
3 green peppers, chopped 2 cup vinegar
1/2 cup grated horseradish
3 cup sugar
3 tsp. salt

Disolve sugar and salt in hot vinegar, add horseradish and bring to a
boil. Add beets and chopped onion and green prppers and simmer 2 minutes.
Put in hot jars and seal.



Ruby Beet Pickles

2 cup sugar
1 1/2 Tbsp. whole allspice
2 sticks cinnamon
1 1/2 tap. salt
3 1/2 cup vinegar
1 1/2 cup water
3 quarts peeled,cooked small beets

To cook beets: Wash and drain beets. Leave 2 inches of stem and the tap
roots. Cover with boiling water and cook until tender.
Combine all ingredients except beets, simmer 15 minutes.
Pack beets into sterilzed jars, leaving 1/2 inch head space. cut large r
beets in half if necessary.
Remove cinnamon, bring liquid to boiling. Pour, boiling hot, over
beets,leaving 1/2 inch head space. Adjust caps.
Process pint and quarts 30 minutes in boiling-water bath. Yield: about 6
pints.

Enjoy! Helen Burke


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