Thursday, January 3, 2013

Helen White's Pickled Beets

Contributor: Enid Sanderson
2002 Cowley Cookbook

11 cups sugar
6 cups vinegar - covers 8 quarts


2 cups sugar (or less) to 1 cup vinegar

Add mixed pickling spice or whatever you like --covers about 2 1/2 to 3 quarts of beets.

Cook beets and skin and cut while hot or pack beets whole if small. Have vinegar syrup boiling--pour over beets.  Run knife down along side to assure everything is covered and there are no bubbles.  Seal.

Helen figures about 2 1/2 to 3 quarts for each batch of vinegar, depending on how you cut your beets and pack them. So good!

Printable Version

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