Browse Items (6 total)
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Beet Pickle
Beet Pickle.
Boil Beets until tender, and
-thin out, & place in sterilized
jars. Boil 1 cup sugar & more
to 1 cup of vinegar, and pour
for the beets. Place a whole
clove here & there in jars and
seal.
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# Beet Pickle
## Ingredients
- Beets (approx. 1 - 1 1/2 lbs)
- 1 cup sugar (or more to taste)
- 1 cup vinegar
- Whole cloves
## Instructions
1. Boil beets until tender.
2. Peel and place in sterilized jars.
3. Boil 1 cup sugar and more to 1 cup of vinegar.
4. Pour the hot brine over the beets.
5. Place a whole clove here and there in the jars.
6. Seal. -
Harvard Beets
Harvard Beets (o1)
12 medium-sized beets (cook or use canned variety)
1/3 cup sugar — mix
1/2 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1/4 cup vinegar
1) mix in upper pot of double
boiler. Stir while cooking
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over direct flame
2) continue cooking untill
mixture looks transparent
3) add beets
4) add
2T butter
few grains pepper
5) Let stand over hot water till
served.
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# Harvard Beets
## Ingredients
- 12 medium-sized beets (cooked or canned)
- 1/3 cup sugar
- 1/2 Tbsp cornstarch
- 1/8 tsp salt
- 1/4 cup water
- 1/4 cup vinegar
- 2 Tbsp butter
- Few grains pepper
## Instructions
1. Mix sugar, cornstarch, salt, water, and vinegar in the upper pot of a double boiler. Stir while cooking over direct flame.
2. Continue cooking until mixture looks transparent.
3. Add beets.
4. Add butter and pepper.
5. Let stand over hot water until served. -
Smorgasbord Beets
SMORGASBORD BEETS
4 cups sliced cooked beets (or very small beets
may be used)
1 cup white sugar
2 cups vinegar
½ teaspoon salt
6 whole cloves
¼ teaspoon whole pickling spices
Combine sugar, vinegar, salt, spices and heat. Add
cooked beets and heat through. Place in dish or jar and
allow to stand for a minimum of 4 hours before serving.
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# Smorgasbord Beets
## Ingredients
- 4 cups sliced cooked beets (or very small beets may be used)
- 1 cup white sugar
- 2 cups vinegar
- 1/2 tsp salt
- 6 whole cloves
- 1/4 tsp whole pickling spices
## Instructions
1. Combine sugar, vinegar, salt, and spices and heat.
2. Add cooked beets and heat through.
3. Place in dish or jar and allow to stand for a minimum of 4 hours before serving. -
Stuffed Tomatoes / Orange Beet Conserve
Prepare tomatoes for stuffing by cut-
ting off tops and scooping out seeds and
pulp. You may wish to scallop edges for
decoration.
Brown sausage, peppers and onion in oil
over medium heat. Add chili powder, rice
and bread crumbs. Mix and simmer for 2
minutes. Fill tomato shells, place in
greased baking dish and top with grated
cheese. Bake at 375 degrees for 30 min-
utes. Serves 6.
ORANGE BEET CONSERVE
8 medium beets
1 large orange, cut in eighths and
seeded
1 medium lemon, cut in eighths
and seeded
2 cups light corn syrup
2 cups sugar
1 cup slivered blanched almonds
1 tablespoon ground ginger
Cook beets in skins in boiling water to
cover until tender, about 25 minutes.
Drain and peel; cool and grate coarsely.
(Yields about 4 cups grated beets.)
Slice orange and lemon very thin. Mix
together in a large kettle the beets,
orange, lemon, corn syrup and sugar.
Bring to a boil over medium heat, stirring
constantly. Reduce heat and simmer 40
minutes, stirring occasionally. Add al-
monds and ginger; stir to mix and simmer
5 minutes longer or until thickened. Pour
into clean, hot jars leaving 1/4-inch heads-
pace.
Seal according to jar manufacturer's
directions. Process in boiling water bath
10 minutes for pint jars or 5 minutes for
1/2-pint jars. (If desired, ladle into sterili-
zed jelly glasses and seal with paraffin.)
Yields about six 1/2-pint jars.
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# Orange Beet Conserve
## Ingredients
- 8 medium beets
- 1 large orange, cut in eighths and seeded
- 1 medium lemon, cut in eighths and seeded
- 2 cups light corn syrup
- 2 cups sugar
- 1 cup slivered blanched almonds
- 1 Tbsp ground ginger
## Instructions
1. Cook beets in skins in boiling water to cover until tender, about 25 minutes. Drain and peel; cool and grate coarsely. (Yields about 4 cups grated beets.)
2. Slice orange and lemon very thin.
3. Mix together in a large kettle the beets, orange, lemon, corn syrup and sugar.
4. Bring to a boil over medium heat, stirring constantly.
5. Reduce heat and simmer 40 minutes, stirring occasionally.
6. Add almonds and ginger; stir to mix and simmer 5 minutes longer or until thickened.
7. Pour into clean, hot jars leaving 1/4-inch headspace.
8. Seal according to jar manufacturer's directions. Process in boiling water bath 10 minutes for pint jars or 5 minutes for 1/2-pint jars. (If desired, ladle into sterilized jelly glasses and seal with paraffin.)
9. Yields about six 1/2-pint jars. -
Indian-French Dressing
Indian-French Dressing
1/3 cup oil 1 tspn sugar
1/2 - salt - 3 tbspns pimento minced
1/4 cup catsup - 1 tspn minced parsley -
1 tbsp. minced beets -
Combine all dry ingredients add catsup
mix well. Add venegar. and oil alternately
beating constantly.
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# Indian-French Dressing
## Ingredients
- 1/3 cup oil
- 1/2 tsp salt
- 1/4 cup catsup
- 1 Tbsp minced beets
- 1 tsp sugar
- 3 Tbsp pimento, minced
- 1 tsp minced parsley
## Instructions
1. Combine all dry ingredients, add catsup, and mix well.
2. Add vinegar and oil alternately, beating constantly. -
Pickled Beets
Pickled beets
Paula,
Gladys said she makes
-her pickled beets this way.
Cooks her beets, cools them
and peels them.
Then she cooks
(dark cider)
1 cup vinegar, 1 cup sugar &
1 cup water together.
Then she adds her beets
and brings to a boil.
over.
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Then she puts her beets in
a jar, pours the boiling
mixture over to an inch of
the top. Seals them and that is
it. You don't have to
cold pack them. She gave me
a taste of hers Sat. night and
they were delicious.
She said they keep
perfectly.
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# Pickled Beets
## Ingredients
- Beets (whole, unpeeled)
- 1 cup cider vinegar
- 1 cup sugar
- 1 cup water
## Instructions
1. Cook beets, then cool them and peel them.
2. Combine vinegar, sugar, and water in a pot and cook together.
3. Add the peeled beets to the mixture and bring to a boil.
4. Put the beets into jars and pour the boiling mixture over to within an inch of the top.
5. Seal the jars. No need to cold pack them.
6. They keep perfectly.