Pickled beets
Pickled beets recipe in the canning category
Recipe ingredients:
- 6 medium size beets, uncooked
- Cold water to cover beets
- 1 1/2 cups wine vinegar
- 1 1/2 tablespoons dry mustard
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 onions, sliced
- 2 teaspoons dill seeds
Recipe method:
- Cover whole beets with water and boil until tender.
- Drain, reserving 1 1/4 cups of liquid.
- When beets are cool, slice off tops and bottoms.
- Then, using your fingers, slip off skins.
- Slice beets.
- Bring vinegar and reserved cooking liquid to a boil.
- Add mustard, salt and sugar.
- Stir and bring to boil again.
- Remove and set aside.
- Arrange beet slices and onions in layers in clean, screw top jars.
- Add dill seeds.
- Cover with hot vinegar mixture.
- Tightly screw on tops.
- Process 30 minutes in boiling water bath.
- Cool and allow to set several days in refrigerator before serving.
Tags: pickled, beets, recipe, canning, recipes, cooking