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Results 71 - 78 of 78 for canned pickled beets
Boil together sugar and vinegar for 1 minute. Add red beets. Heat thoroughly. Add hard boiled eggs. Mixture should cover eggs. Refrigerate.
72. PICKLED BEETS
Drain beets. Pour 1 cup beet ... to low and simmer 5 minutes. Pour hot mixture over beets and refrigerate for a day or longer before serving.
Add enough water to beet juice to make 2 cups. Heat all but beets to boiling. Pour over beets. ... (2 hours). This can also be used over hard boiled eggs.
74. PICKLED BEETS
Add first 6 ingredients, stirring well. Add beets and onions; toss well to coat. Cover and chill.
75. PICKLED BEETS
Pack beets in sterilized jars (hot) and ... syrup to within 1/2 inch of the top of the jar. Seal with new rings. Put in bottom of refrigerator.
Combine vinegar, sugar, beet juice, and spices. Heat and pour over beets. Cool and store in refrigerator. Syrup can be used at least twice.
Mix all ingredients in saucepan and cook for 3 minutes over medium heat or until mixture thickens. Once cooled store in refrigerator.
1. Drain beets. Reserve the liquid. Place ... on plate. Pile pickled beets in center of leaves. ... Makes an attractive dish for a buffet meal!
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