Beet Pickle
Beet Pickle
Course:
Canning and Preserving
Cuisine:
Eastern European
Keyword:
beet pickle
Ingredients
- 4 lb fresh beets, sliced
- 1 lb onions, thinly sliced
- 3 cups cider vinegar
- 3 cups sugar
- 1/2 tsp turmeric
- 1/2 tsp whole cloves
- 1 tsp celery seed
- 1/2 tsp yellow mustard seed
- 1 bay leaf, crumbled
Instructions
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Place beets in a pot with water just to cover. Boil beets until a fork can barely pierce them.
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In a large saucepan, mix vinegar, sugar, and spices. Bring to a boil, add beets and onions, and simmer for 4-5 minutes.
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Fill hot, sterilized jars with beets and onions. Pour the hot brine over the beets to within half inch of rim, and seal lids.
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Process for 15 minutes in boiling water bath.
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