Pickled Beets
Makes 4 pints
Ingredients:
10 -15 small beets
2 cups cider vinegar
1/2 cup sugar
1/2 cup water
1 cup small whole onions, peeled
2 tsp pickling salt
2 tsp caraway seeds
1 tsp mustard seeds
Directions:
1. In a large pot of water simmer beets for 25 to 40 minutes or until they are tender. Drain, rinse beets and remove skins. If your beets are very large, cut them into halves or quarters.
2. Combine vinegar, sugar and water in a pot and bring to a boil.
3. Meanwhile, remove jars from canner and divide onions and seeds equally among the jars. Add beets.
4. Pour boiling liquid over beets, seal and process for 30 minutes for pint jars and 35 minutes for quart jars.
Posting courtesy of www.planetgreen.discovery.com
Also try
www.video.about.com/…/canning-beets
www.bernardin.ca/…/red-root-relish
www.marthastewart.com/…/pickled-vegetables
www.delish.com/…/pickled-beets-recipe