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Results 41 - 50 of 52 for pickled red beets
Wash beets, leaving 1/2 to 1 ... with boiling mixture of vinegar, sugar, and spices. Seal jars. Let set for a few weeks before opening to serve.
42. PICKLED BEETS
Cook vinegar, water, sugar, salt and spices to a boil. Add beets; bring to a boil again and put in sterilized jars and seal. Makes about 8 pints.
In a large bowl, combine fish, meat, beets, pickles, onion, apples and ... egg slices and tomato wedges. Serve with bread sticks or fresh rolls.
Mix everything together. Add the beet juice until you have an appealing pink color and desired consistency. Enjoy!
Combine sugar, spices, and vinegar plus juice from beets. Cook 15 minutes and pour over beets and eggs. Refrigerate.
Wash fresh beets and leave about an inch ... cups of the red water the beets were cooked ... storage. This mixture will usually fill 6 to 8 quarts.
Combine all ingredients except sugar substitute and heat to boiling. Remove from heat and stir in sweetener. Chill several hours. (It is ...
48. PICKLED BEETS
Make a syrup of sugar, vinegar, juice, salt, and spices. Boil 2 minutes. Pour over beets. Chill in refrigerator 24 hours before serving.
49. PICKLED BEETS
Mix undrained red beets with spices, sugar and vinegar. May add slices of onion and/or hard boiled eggs. Refrigerate for several hours.
Wrap spices in rag. Cut off the tops of beets, leaving 1 1/2 or ... Depends on the amount of beets. May have to double or more the ingredients.
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