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Results 41 - 50 of 51 for beet leaves
41. PICKLED BEETS
Select beets which are smaller than an ... leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 30 minutes. Makes 3 half-pints.
42. PICKLED BEETS
Leave root and 1 inch of stem on beets; scrub with a brush. ... lids, and screw on bands. Process in boiling water bath 30 minutes. Yields 7 pints.
43. BEET PICKLE
Leave 3 or 4 inches of stem on fresh beets. Wash, place in porcelain ... and seal. Add, if desired, 1 teaspoon allspice and 1 teaspoon cloves.
44. PICKLED BEETS
Wash beets, leaving on roots and ... minutes. Makes 3 half pints. For large beets, wash and remove tops and cook as directed. Slip off skins, cube.
Wash fresh beets and leave about an inch ... simmer for about 20 minutes. Can and seal for storage. This mixture will usually fill 6 to 8 quarts.
For 1 peck beets. Wash beets and cut ... Remove jars and cool overnight before storing in a cool dark place for at least 3 weeks before using.
47. BEET PICKLE
Leave root plus 1 inch of stem on beets. Scrub well with vegetable ... pints and quarts in boiling water bath for 30 minutes. Yields: 8 quarts.
48. PICKLED BEETS
1. Cook beets until tender in salt water ... leave in bowl overnight. Next day, remove and slice on a platter with crisp celery, cheese and beets.
49. PICKLED BEETS
To cook beets, wash (leaving 2 inches ... inch at top. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: 6 pints.
50. PICKLED BEETS
Wash and drain beets. Cover with boiling water ... Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: about 6 pints.
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