|by Lynne Mullins|
A collection of quick, easy and delicious recipes for every occasion. From spicy deep-fried quail to baked red mullet with shallots and Jerusalem ...
Results 1 - 10 of 45 for beet relish
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Wrap each beet loosely in plastic ... Let stand, uncovered, until room temperature. Refrigerate, covered, for up to a week or two. Serve with fish or pork.
Wash beets; cut off ... dissolved. Add onions, beets, horseradish and salt. Boil 10 minutes; with pan covered. Chill thoroughly before serving. Serves 8.
Grind beets, cabbage and onions. Add salt, sugar, vinegar and spices. Boil until tender. Put in hot jars and seal.
Blanch beets; peel. Grind beets; add sugar, vinegar, cinnamon and cloves. Cook for 30 minutes or until tender.
Cut off the stems 1 inch above the beets. Wash the ... this mixture to a boil and strain over beet mixture. Mix and pack in jars. Store in a cool place.
Dissolve sugar and ... vinegar; add horseradish and bring to a boil. Add the beets and onions and peppers and simmer 20 minutes. Put in hot jars and seal.
Peel beets, mix all ... Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes. Yield: 2-3 pints.
Got this recipe ... lovers attention! Cook beets in water to ... hot sterilized jars and seal tightly at once. Store when cool in a cool, dry, dark place.
Drain beets well. Place in ... stirring constantly. Remove from heat; stir in liquid pectin at once. Skim off foam. Pour into hot sterilized jars; seal at once.
Boil beets, sugar and vinegar for 10 minutes. Add Jello (dry). Mix well and quickly put into jars and seal.
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