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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pickled Beets "Rodbeter" Recipe

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This recipe for Pickled Beets "Rodbeter" is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
18 small beets
1 3/4 cup cider vinegar
1 cup sugar
3/4 cup water
1 tsp. mixed pickling spices with the red pepper removed
1/2 tsp. pickling salt

Directions:
Directions:
Scrub 18 small beets and trim them leaving roots and 1/2 inch of stem attached. In kettle, cover beets with water and boil for 30 minutes. drain water trim and peel them.
In saucepan, combine 1 3/4 cups cider vinegar, 1 cup sugar, 3/4 cup water, 1 tsp. mixed pickling spices with the red pepper removed, 1/2 tsp pickling salt and bring liquid to a boil. Stir until sugar is dissolved. Pack beets in 2 pint jars, fill with vinegar mix, leaving 1/2 inch head space. Wipe rims and seals. Put jars in water bath, cover jars by 2 inches. Boil and process 30 minutes. cool and store in cool, dark, dry place.

Personal Notes:
Personal Notes:
I can remember my mother making pickled beets a lot when we were children. I remember our "canning room" in the basement, was really full one year (300 quarts) with a lot of different things she had canned. I loved going into that room and looking at those jars. To this day I love to collect old canning jars. My husband and I can vegetables, fish and fruits. We love to "put things up for the winter".

Jackie

 

 

 

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