PICKLED BEETS
Boil peeled whole beets straight from your Victory Garden until tender. Preserve the cooking liquid.
Slice beets into ¼ “ slices
Slice an onion the same way, allowing one medium onion per quart of pickled beets.
For each cup of the preserved cooking liquid add an equal amount of sugar or honey and vinegar. Bring to a boil.
Place sliced beets, onion and cloves into jars (either quarts or pints) and pour boiling liquid into the jars. Seal with rings and lids.
Bring a pot of water to a boil and place jars of beets into the boiling water, being careful to NOT cover the lids. Turn off the heat and let the beets cool to room temperature making sure the lids seal.
These can be eaten immediately after cooling but I recommend refrigerating them before serving.
Boil peeled whole beets straight from your Victory Garden until tender. Preserve the cooking liquid.
Slice beets into ¼ “ slices
Slice an onion the same way, allowing one medium onion per quart of pickled beets.
For each cup of the preserved cooking liquid add an equal amount of sugar or honey and vinegar. Bring to a boil.
Place sliced beets, onion and cloves into jars (either quarts or pints) and pour boiling liquid into the jars. Seal with rings and lids.
Bring a pot of water to a boil and place jars of beets into the boiling water, being careful to NOT cover the lids. Turn off the heat and let the beets cool to room temperature making sure the lids seal.
These can be eaten immediately after cooling but I recommend refrigerating them before serving.
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