PICKLED BEETS
This is my version of country-style pickling the easy way. I just don't like getting my hands and half my kitchen red with beet juice!!
Prep.Time: 20 minutes
2 cans Sliced Beets (16-oz.) -- undrained
1 medium Onion -- thinly sliced
1 cup Cider vinegar
1/4 cup Sugar
1 tablespoon Pickling Spice
Drain and discard juice of one can of beets. Place beets and juice from one can into a large bowl. Add onions; toss gently. In a small sauceopan, combine vinegar, sugar and pickling spice; bring to a boil and cook 5 minutes stirring constantly or until sugar is dissolved. Pour over beet mixture; mix gently. Spoon beets and onions into sterilized pint jars; pour juice carefully around the beets. Seal jars and store in a cool dark place until ready to use. Makes about 6 pints.
Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved