A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ruby Beet Pickles
- add review
- #64602
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 cups sugar
1 1/2 tablespoon whole allspice
2 cinnamon sticks
1 1/2 teaspoon salt
3 1/2 cups vinegar
1 1/2 cup water
3 quarts peeled, cooked small beets
directions
Wash and drain beets. Leave 2 inches of stem and the tap roots. Cover with boiling water and cook until tender.
Combine all ingredients except beets, simmer 15 minutes.
Pack beets into sterilized jars, leaving 1/2 inch head space. Cut larger beets in half if necessary.
Remove cinnamon, bring liquid to boiling. Pour, boiling hot, over beets, leaving 1/2 inch head space. Adjust caps.
Process pint and quarts 30 minutes in boiling-water bath.
added by
gramburke
nutrition data
Nutritional data has not been calculated yet.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
September 1, 2012
I lost my mom's recipe and tried many others before I found this one. Wonderful!! The only thing I'd recommend is to put the spices is a loosley tied cheese cloth "bag" for easy removal. (Also, the second time I made these, I let the spices sit about 15 minutes longer in the syrup -- purely by accident and the flavor in the pickles developed even better.)