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| Beet Pickles
1 quart of quartered, sliced, or small whole beets
2 cups of vinegar, 5% acidity
1 cup of sugar
1 teaspoon of salt
Select and wash beets. Trim off tops leaving 1-inch stem. Boil until skin slips off easily. Skin and trim. Leave small beets whole; cut others in slices, halves, or quarters.
Pack hot to within 1/2-inch of top of clean, hot jars. Cover with boiling liquid made from vinegar, sugar, and salt. Adjust lids.
Process for 30 minutes in boiling water. Cool and store.
This recipe yields 2 to 3 pints.
Source:
"Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm"
NOTES : Recipe from "The Wild Foods Cookbook" by Cathy Johnson (Pelham)
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