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Pickled Beets

Source of Recipe

From "Mary Mac's Tea Room 75th Anniversary Cookbook" by John Ferrell


List of Ingredients

â—¦ 1 pound whole beets
â—¦ ½ cup sugar
â—¦ 1 cup cider vinegar
â—¦ 1 ½ teaspoons mustard seed
â—¦ ¾ teaspoon celery seed
â—¦ 1 ½ teaspoons salt


Recipe

In a heavy pot, bring the beets and enough water to cover to a boil. Cover and decrease the heat to a simmer, cooking for about 45 minutes, or until the beets are tender. (Larger beets may take up to 1 hour.)

Drain the beets and let cool.
Peel and cut the beets into ¼-inch slices and place in a large bowl.

In a heavy saucepan, combine the sugar, vinegar, mustard seed, celery seed, and salt and bring to a boil over medium-high heat. Pour over the beets; let cool. Chill for 2 to 3 hours before serving.

Serves 4 to 6