Here is the recipe Sweetie. I've made them several times, one time I subbed Balsamic vinegar and it was delicious too!
* Exported from MasterCook *
Pickled Beets
Recipe By :Earl Vasterling, Roseburg, OR
Serving Size : 0 Preparation Time :0:00
Categories : Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 quarts small beets quartered
6 cups vinegar or (balsamic vinegar - per Paul Si
4 cups water
2 teaspoons salt
5 cups sugar
2 tablespoons allspice
2 3 inch cinnamon sticks
1 teaspoon whole cloves
1/4 teaspoon hot horseradish per pint jar
1. Combine vinegar, water, salt, sugar, allspice, cinnamon sticks and whole cloves and bring to a boil; lower heat and simmer for 15 minutes.
2. Try to group beets of the same size in a large pot, cover with cold water and bring to a boil. Boil until tender, 10-3- minutes.
3. Peel the skins off of the beats and cut into bite sizes.
4. Put beets in prepared pint jars and pour hot mixture over, leaving ¼ - ½ inch head space.
5. Be sure to add the ¼ tsp hot horseradish to each jar.
6. Place hot lids on the jars and fasten tightly.
7. Place hot jars on a towel to cool and seal. If jars do not seal, refrigerate and use promptly.
* Exported from MasterCook *
Pickled Beets
Recipe By :Earl Vasterling, Roseburg, OR
Serving Size : 0 Preparation Time :0:00
Categories : Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 quarts small beets quartered
6 cups vinegar or (balsamic vinegar - per Paul Si
4 cups water
2 teaspoons salt
5 cups sugar
2 tablespoons allspice
2 3 inch cinnamon sticks
1 teaspoon whole cloves
1/4 teaspoon hot horseradish per pint jar
1. Combine vinegar, water, salt, sugar, allspice, cinnamon sticks and whole cloves and bring to a boil; lower heat and simmer for 15 minutes.
2. Try to group beets of the same size in a large pot, cover with cold water and bring to a boil. Boil until tender, 10-3- minutes.
3. Peel the skins off of the beats and cut into bite sizes.
4. Put beets in prepared pint jars and pour hot mixture over, leaving ¼ - ½ inch head space.
5. Be sure to add the ¼ tsp hot horseradish to each jar.
6. Place hot lids on the jars and fasten tightly.
7. Place hot jars on a towel to cool and seal. If jars do not seal, refrigerate and use promptly.
Don't wait too long to tell someone you love them.
Billy
Billy
