21 - 30 of 446 for pickled beets
In saucepan, put ... vinegar, juice of beets, and pickling ... dozen eggs, remaining onions, and beet mixture. Seal and let set for 3 days in refrigerator.
Leave top and tail on beets. Wash thoroughly. ... water bath and boil for 30 minutes. Let set at least 10 days before opening. Refrigerate after opening.
In medium saucepan, combine drained beets, sugar, liquid ... before serving. Yield: 2 cup pickled beets. Leftovers will keep several weeks in refrigerator.
Cook beets about 25 minutes. ... onions into hot canning jars. Fill with hot pickling liquid leaving 1/2 inch headspace. Adjust lids. Makes 6 - 1/2 pint jars.
Cook beets, skin and pack in jars. ... spice and salt to each jar. Boil together sugar, vinegar and water. Pour over beets, leaving 1/2" headroom. Seal.
Add boiling water ... in 3/4 cup pickled beet juice. Add horseradish, ... celery and chopped beets. Turn into ... salad dressing. Yield: 6 to 8 servings.
Boil together sugar, water, vinegar and pickling spice. Cook for 2 minutes. Por over 3-4 cups cooked, sliced beets. Let stand overnight.
Cook beets until skins loosen, ... pickling spice for each pint jar. Seal jar making sure any juice has been wiped from rim or lid will not seal properly.
Prepare 3-quart jars ... 2 inches of beet tops. Wash beets and leave whole ... of top of jars; seal. Process in boiling water bath 30 minutes. 3 quarts.
Combine beet liquid, vinegar, sugar ... continue boiling 1 to 2 minutes. Put beets into jars, pour boiling mixture over beets. Cool. Seal and refrigerate.
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