|I Can Be a Chef (I Can Be Books)|
|by Ann Tomchek|
Explores the world of those who cook for a living, examining where they work and what they do in preparing meals for others.
Results 1 - 10 of 76 for beet pickles canned beets
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Add a few ... boil. Add skinned beets; boil slightly. Put in jars and seal. I cold pack, boil sealed jars for 10 minutes to assure sealing and sterilization.
Wash and rinse ... on rack. Wash beets well. Cook beets ... until ready to can. Take: 1 ... teaspoon salt to pints or 1 teaspoon salt to quarts and seal.
Drain beets. Mix beet ... Add red beets to water mixture and bring to boil. Boil 5 minutes. Put into jars. Put into ice box. Ready to eat after 10 days.
The day before ... and pour enough cans of pickled red beets over them so ... can also be sliced to garnish salads, etc. Eggs will be red and delicious!
Drain the liquid from 3 1/2 cans of beets, reserving 1/2 ... Cover and shake well. Refrigerate over night or longer if desired. Very easy, very good. . Baker
Chop beets until 1/4" size. ... salad dressing to mix. Crumble egg yolks through a large tea strainer and sprinkle on top. Add salt and pepper if desired.
Add a little ... when using fresh beets or green beans. Simmer meat in water for 1 hour and add rest of ingredients and simmer until vegetables are cooked.
Drain beets and reserve beet ... days in the refrigerator. They are an excellent side for cabbage, green beans, and other country style cooked vegetables.
Put first 4 ... spice. Put sliced beets in saucepan with ... Tighten rims. Cool away from draft and cover jars with towel. Makes 4 pint jars or 2 quarts.
Open beets and pour into ... than 1 cup, no less than 1/3 cup. Refrigerate at least 2 days. This keeps in refrigerator forever. Serve with green salads.
Result Page: 1
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