Week of August
11, 2002
PICKLED BEETS
| 2 C sugar | 1 T. cinnamon |
| 2 C. vinegar | 1 tsp. cloves |
| 2 C. water | 1 tsp. allspice |
| 1 lemon, sliced thin |
Simmer. Prepare beets for canning, use
above mixture for liquid. Tastes best after minimum 6 weeks.
Detailed directions: Trim off beet tops, leaving
taproots and about 1 of stem to prevent bleeding. Wash beets and cook until
tender. Skin beets. Combine sugar, vinegar, water, lemon, cinnamon, cloves and
allspice. Boil vinegar solution with spices for 5 minutes. Slice or cut large
beets with vegetable cutter. Simmer beets in pickling syrup for 15 minutes,
then can.
If
you like this recipe then order the book!!!!
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