Pickles, Preserves & Relishes |
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Beet Pickles - 1996
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Boil vinegar, water, cinnamon stick, salt, and pickling spice (in a cheesecloth bag) for 15 minutes. Pack beets in jars, leaving 1/2 inch of headspace. Pour boiling brine over beets and seal. You can cut the beets in half if they're too big, and break up the cinnamon sticks and place a small piece in each jar. Process jars for 30 minutes in boiling water. Ready to eat when cool!
Joan and her parents decided to adopt Grandma Wozny after one taste of these babies!
- 2 cups sugar
- 1 tablespoon pickling spice
- 1 ½ teaspoons salt
- 3 ½ cups cider vinegar
- 1 ½ cups water
- 3 quarts beets -- boiled and peeled
- 2 sticks cinnamon
PREPARATION
Boil vinegar, water, cinnamon stick, salt, and pickling spice (in a cheesecloth bag) for 15 minutes. Pack beets in jars, leaving 1/2 inch of headspace. Pour boiling brine over beets and seal. You can cut the beets in half if they're too big, and break up the cinnamon sticks and place a small piece in each jar. Process jars for 30 minutes in boiling water. Ready to eat when cool!
Joan and her parents decided to adopt Grandma Wozny after one taste of these babies!
