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Results 51 - 60 of 194 for beets allspice
Cook the beets until tender. Dip them in ... boil 10 minutes. Pack into sterilized jars. Add syrup and seal. Process for 30 minutes in water bath.
52. PICKLED EGGS
Plunge eggs into cold water after peeling. Put into jar. Combine other ingredients, pour over eggs. Cover, refrigerate at least overnight.
53. SPICED BEETS
1. Wash beets. Cook in boiling water ... brine, leaving 1/2 inch head space. Seal. 5. Process in boiling bath for 20 minutes. Yield 4-5 pints.
54. PICKLED EGGS
Mix the beet juice, vinegar and salt in ... sliced lengthwise and served on lettuce, or eaten as appetizers. Excellent with rye bread and beer.
55. BEET RELISH
Measure beets into a very large saucepan. ... seal at once. Process in boiling water bath (212 degrees) for 5 minutes. Makes about 8 half pints.
56. BEET RELISH
Measure cooked beets into very large pan, add ... sterilized jars and seal at once. Process in boiling water bath 5 minutes. Makes about 8 1/2 pints.
57. BEET PICKLES
Heat together all ingredients except beets. Add beets and simmer 15 minutes.
58. SPICED BEETS
Cook sugar, water, and vinegar to boiling. Add spices. Add beets; cool. Store in refrigerator overnight.
59. BEET RELISH
Drain beets well. Place in large saucepan; ... heat; stir in liquid pectin at once. Skim off foam. Pour into hot sterilized jars; seal at once.
Cut eggs in halves lengthwise. Remove yellows. Combine beet juice, beets, vinegar, salt, pepper, cloves, allspice and mace. Place egg whites ... put in the refrigerator.)
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