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Pickled beets

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Ingredients/Components

sugar
cinnamon - 1 tsp
salt - 1 tsp
water - 2 c
vinegar
allspice - 2 tsp
whole cloves - 1/2 tsp
beets, boiled until tender - 1 item

How to make pickled beets:

Syrup:3 c. vinegar2 c. water2 1/2 c. sugar2 tsp. allspice1 tsp. cinnamon1/2 tsp. whole cloves1 tsp. salt Use fresh corn that is tender and juicy. Shuck and remove silks. Cut out any damaged spots. Wash the ears with a brush. Cut corn off the cob. Pack loosely into jars and fill to within 1-inch of top of jar. Add 1/2 teaspoon salt to pint or 1 teaspoon to quart. Fill to within 1/2-inch of top of jar with hot water. Put on lid, that has been setting in hot water. Screw on cap tightly.

Place into canner and fill canner 3/4 full of hot water. Place on lid; tighten down securely and place on gauze. Start timing after cooker rises with steam and gauge jiggles, 55 minutes for quarts and 85 minutes for pints. Let canner cool down before removing lid. Remove from canner and place cloth over jars; let stand to seal for 24 hours, then place on shelves or in cabinet. Date lid with magic marker; will keep for years.

Recipe categories: Appetizers, Condiments, etc., Salads.

Rating:

3.4

Average rating: 3.4, total votes: 9

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