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Results 61 - 70 of 461 for beet pickle
Bring to boil. Pour over drained beets until covered. Refrigerate 24 hours. Ready to eat.
62. BEET PICKLES
Cook small young beets. Cool and peel. Mix ... listed spices 1 to 1 1/2 tablespoons pickling spices in cloth bag may be used. Makes 3-4 quarts.
Heat sugar, vinegar, water and salt together, then add onion. Pour over cooked beets and let cool. Will cover 1 quart of beets.
64. PICKLED BEETS
Bring to boil (dissolving sugar) and pour over beets. I use these proportions when canning beets, processing 30 minutes in hot water bath.
65. PICKLED BEETS
In dutch oven or crock pot mix all ingredients except beets, bring to boil and ... cold, store in refrigerator. Be careful-this mixture will stain.
66. PICKLED BEETS
Select small young beets. Wash. Leave 3 inches ... jars. Syrup made from adding all ingredients above. Process 30 minutes in boiling water bath.
Mix together ingredients below and ... minutes. Then add beets, onions and eggs. Place ... ground cinnamon 1/4 tsp. ground cloves Mix together.
Boil beets until tender. Drain, reserving liquid. ... Meanwhile, combine remaining ingredients and bring to a boil. Cover beets with liquid and seal.
69. PICKLED BEETS
Cook beets until tender. Peel and chop. Put beets into mixture and boil a few minutes again. Pack in jars and pour mixture over beets.
Drain beets. You should have about ... and a deviled egg mixture made with yolks and then restuffed. Serve like regular deviled eggs! Serves: 6.
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