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Full Online Book HomeLearning KitchenVegetables - Beets - Joan's Pickled Beets
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Vegetables - Beets -  Joan's Pickled Beets Post by :downunder Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2262

Click below to download : Vegetables - Beets - Joan's Pickled Beets (Format : PDF)

Vegetables - Beets - Joan's Pickled Beets

Cook about 14 medium sized beets. Cool and slip off skins. Chop into 1/2" pieces and put into large pot to heat again.

Make Brine:
2 Cups white sugar
2 1/2 Cups water
2 1/2 Cups white vinegar
1 tsp. allspice
2 Tbsp. lemon juice
1 Tbsp. cinnamon
1 tsp. ground cloves

Heat brine over medium-high heat until boiling. Pour over beets and simmer about 15 minutes. Keep stirring. Ladle into sterilized jars. Seal with hot lids and rings.
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Vegetables - Molded Beet Salad Vegetables - Molded Beet Salad

Vegetables - Molded Beet Salad
2 (1 lb.) cans pickled beets, reserve juice 2 large pkgs. orange Jello 1/4 cup onion, minced 3 tabl. lemon juice 1/8 teas. allspice 2 teas. horseradish Drain beets, add water to beet juice to make 3 1/2 cups. Bring liquid to a boil. Add Jello and stir until dissolved. Add remaining ingred. expcet the beets. Chill until syrupy. Add beets, pour into favorite large mold and chill. Serve with sour cream dressing. Dressing:1/2 cup sour cream 1/2 cup mayonnaise 1 tables. horseradish

Vegetables - Honey Balsamic-mustard Beets Vegetables - Honey Balsamic-mustard Beets

Vegetables - Honey Balsamic-mustard Beets
4 cans (15 oz. each) sliced beets, drained 1 cup fresh chives, minced 1 cup fresh parsley, minced 3 Tbl. Dijon mustard 3/4 cup Honey 4 Tbl. Balsamic vinegar Salt and pepper to taste 1/2 cup Walnut pieces, toasted Mix together beets, chives and parsley; set aside. In a small bowl, stir mustard, honey and vinegaruntil smooth. Pour over beet mixture and toss to coat thoroughly. Season with salt and pepper. Sprinkle with walnuts. Marinate at room temperature for several hours before serving. Serves: 6