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Grow It! Can It! Eat It!: Beet Pickles

Approximately 42 med.-large red beets, 60-70 small beets, cooked until tender.  Skin.  Cut large beets into halves.  Sprinkle with canning or kosher salt.  Let stand 30 min.
Syrup
3 c. white vinegar
2 c. water
4 c. sugar

Place all ingredients in kettle.  Cook about 5 min.  Heat beets in syrup & simmer 5 min.  Fill jars first with beets and then add enough syrup until beets are covered, leaving a ½ in. space from lip of jar.  Seal & allow to cool.  These do not have to be processed in canner.

By MPPL on June 29, 2010 Categories: Recipes

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