|
|
Pickled BeetsJams and Jellies
Add to Recipe Box
|
|
|
Submitted by By Jane In Memory of Lorraine Guidry
Franklin, LA
on Tuesday, September 12, 2006
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 4 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 30 minutes |
| Ready In: | 2 hours, 0 minutes |
|
I can remember Momma taking her pickled beet juice and dying our Easter eggs. I even remember the vinegar smell. I always thought they were the prettiest shade of burgunday. What was in your basket? |
| |
| Ingredients |
| 2 quarts beets boiled and cubed |
2 cups sugar |
| 1 tbsp salt |
3 small onions or 1 large |
| 2 tbsp pickling spice |
| |
| | | Directions | | Peel beets and boil for 30 to 40 minutes or until tender or cook and then peel the beets. Set aside. In a medium saucepan, combine and boil the vinegar, sugar salt, and spices. (The pickling spice may be put in a cheese cloth for easier removal, although Momma always left the pickling spices in the jar.) Add the beets and onions and bring to another boil. Pack in jars. |
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
