Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Beets - Pickled Beets By Jgarcia
Famous Authors (View All Authors)
Vegetables - Beets -  Pickled Beets By Jgarcia Post by :cwdedes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2351

Click below to download : Vegetables - Beets - Pickled Beets By Jgarcia (Format : PDF)

Vegetables - Beets - Pickled Beets By Jgarcia

2 lbs. brown sugar
2 qts. white vinegar
1/2 oz. stick cinnamon
2 Tbsp. ground ginger
2 Tbsp. ground cloves
1 1/2 tsp. mustard seed
Fresh Beets, peeled


In large pan, cook vinegar with sugar and spices for 15 minutes.

Cut beets to desired size (slice, chunk, or leave whole, if small). Place beets in brine and cook until tender.

Pack in sterilized jars and seal.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Pickled Red Eggs And Beets Vegetables - Pickled Red Eggs And Beets

Vegetables - Pickled Red Eggs And Beets
8 to 10 eggs, hard-cooked12 small beets 1/2 cup brown sugar 1 cup vinegar 1 cup cold water 3 (1 inch) pieces stick cinnamon 6 whole cloves Cook eggs, shell and save. Cook beets until tender. Drain and peel. Combine remaining ingredients. Boil 10 minutes; add beets and let them stand in the pickle liquid for 2 days or longer. Remove beets and eat. Add cooked eggs to pickle beet juice. Refrigerate 2 days or longer.
PREVIOUS BOOKS

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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT