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Results 21 - 30 of 1,350 for beet in the
In saucepan, put the sugar, vinegar, juice of beets, and pickling spices; bring ... beet mixture. Seal and let set for 3 days in refrigerator.
1. Bring 1 1/2 quart water to boil. 2. Add butter. 3. Peel and grate onion and beets. 4. Cook approximately 1/2 hour until beets are cooked.
23. BEET RELISH
Combine first four ingredients. Add beets and cabbage. Mix lightly. Chill. Serve as a relish with meats. Makes 3 cups.
Place beets in a 3-1/2 to 4-quart slow ... use any of the white portion of the rind ... cooker. Cover, cook for 15 minutes, or until thickened.
25. PIQUANTE BEETS
Melt butter. Stir in onion salt, sugar, cloves and vinegar. Cook 3 minutes over low heat. Add hot beets and toss lightly. Makes 6-8 servings.
Saute onions in butter until tender. Stir in ... stir for 1 minute. Add beets. Cook until hot. Note: Use jelly that creates a nice, shiny glaze. .
55% calorie reduction from traditional recipe. Combine beets, beet juice, vinegar and Equal® in medium bowl; cover tightly. Chill ... 24 packets Equal® sweetener. Equal
28. PICKLED BEETS
Wash beets. Place beets in large saucepan and cover with ... to boil. Add beets and bring to boil again. Simmer 5 minutes. Put in jars and seal.
29. PICKLED BEETS
Cook beets, skin and pack in jars. Add pickle spice and ... Boil together sugar, vinegar and water. Pour over beets, leaving 1/2" headroom. Seal.
Wash beets; cut off leaves and ... 1 inch of the root end. Cook until tender. ... the beets stand in this liquid for several days. ... to serve at Easter.
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