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.
Pickled Beets From Scratch
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- #2062
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
7 pounds beets, about 2 or 2.5 inch diameter beet
4 cups apple cider vinegar
1 1/2 teaspoon canning or pickling salt
2 cups granulated sugar
2 cups water
2 cinnamon sticks
12 whole cloves
5 Vidalia or sweet type onions, if desired
directions
Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding color.
Wash trimmed beets thoroughly. Cover with boiling water and cook until tender -- about 25 to 30 minutes. Drain and discard liquid. Cool beets. Trim off roots and stems. Skins will slide off easily. Slice into slices about 1/4 inch thick.
Peel and thinly slice onions. Combine vinegar, salt, sugar, and water. Bring to a boil.
Tie spices in a bundle in a small piece of cheesecloth and add to vinegar mixture. Add beets and onions. Simmer 5 minutes. Remove spice bag. Using a funnel, fill sterilized jars with beets and onions. Leaving 1/2 inch headspace. Add hot vinegar solution, allowing 1/2 inch headspace. Adjust lids and process.
Recommended Process Time in a Boiling Water Canner Style of Pack Hot Water Bath
Recommended Jar Size Half-pints or Pints
added by
ssmnita
nutrition data
49 calories, 0 grams fat, 12 grams carbohydrates, 1 grams protein per 1/4 cup. This recipe is low in sodium. This recipe is low in fat.
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