This is today's harvest (6/24/12)
I made 5-1/2 pints of pickled beets and 2 pints of green beans.
This recipe came out of a Kerr cookbook
Select small, young beets. Wash. Leave 3 inches of tops on and roots. Cook until skins slip easily (about 15 minutes) Put in cold water. Remove skins, tops and roots.
If I have some large beets I either slice them or cut them into chunks.
Pack beets into jars to within 1/2 inch of top.
Syrup:
Bring to a boil:
2 cups of sugar
2 cups water
2 cups vinegar
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon.
Pour boiling syrup over beets.
Process 30 minutes in Boiling Water Bath.
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