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Pickled Beets
2
1
Pound Whole beets
Cup Water
Salt
3
1
Cup Apple cider
Quart Size preserving jar
Preheat the oven to 375 degrees F.
Place the beets in a small roasting pan. Add the water to the pan and cover
tightly with aluminum foil. Place in the oven and cook until the beets are
fork tender, about 1 hour. Remove from the oven and cool for 15 minutes,
reserving the liquid. Remove the skins from the beets and slice 1/4 inch
thick. Season the beets with salt. In a saucepan, heat the reserved beet
juice and vinegar, over medium heat. Sterilize 1 quart−size preserving jar
in boiling water and keep hot. Soak the lids in the boiling water and keep
hot. Pack the jar tightly with the beets. Pour hot liquid over the beets,
adding enough of the liquid to come within 1/2−inch of the top. With a
clean, damp towel, wipe the rim and fit with a hot lid. Tightly screw on the
metal ring and process in a hot−water bath for 15 minutes. Using tongs,
remove the jar, place on a towel and let cool. Test seal. Tighten the ring.
Store in a cool dry place. Let age for 2 weeks.
Yield: 1 quart
Pickled Beets
467
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