Beet Pickles
Source of Recipe
Jean Grebner
List of Ingredients
- beets
- JUICE:
- 2 c. vinegar (4-6 acidity)
- 2 c. beet juice
- 1/2 tsp. canning salt
- 3 level tsp. whole mixed pickling spice
- 2 c. sugar
Instructions
- Wash beets. Leave tops on beets. Cook until done like a potato. Save juice (2 c. for recipe). Peel skin off (don't use knife, use hands). Slice and make your pickles.
- Mix all juice ingredients. Boil juice and pour over beets in jars. Leave a little space at top of jar. Put in canner. Boil and cook 30 minutes in jars to seal.
- Makes 5 quarts.