LOCATION: Recipes >> Preserving >> Pickled Beets 03
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Pickled Beets 03
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Pickled Beets
2 lbs beets
1 1/4 c sugar
1 1/2 c cider vinegar
2 med onions, sliced (optional)
1 1/2 Tbs dry mustard
2 tsp celery seed
1/2 tsp salt
Cook the beets in water to cover until tender. Drain, reserving
one cup of the cooking water. Slip off the skins and slice.
Heat the vinegar and reserved cooking water to a boil. Mix the
mustard, salt and sugar. Add to the vinegar and let boil again.
Arrange the beets and onions in layers in clean canning jars. Add
the celery seed and cover with the hot vinegar mixture. Seal, cool
and store in the refrigerator. Let stand a few days before using.
They will keep for months in the refrigerator.
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