I wonder if I can do Aunt Nellie justice?? I am also thinking that I need to take some time off of work to try these recipes while I still have veggies coming from the farmer's market.
2 1/4lbs. raw beets, scrubbed
2 C. white or cider vinegar steeped in 2-3oz. pickling spice
1/4 C. granulated sugar (optional)
Pinch crushed red chile pepper (optional)
Preheat the oven to 400 degrees. Place the beets in a roasting pan and roast in the oven for 50 minutes-1 1/2 hours or until beets are soft when pierced with the tip of a sharp knife. Remove from the oven and leave to cool.
When cool enough to handle, peel away the skins from the beets and quarter or slice them. Pack into warm sterilized mason jars, then pour over the vinegar so it covers the beets completely. Add the crushed chile pepper if using. Process in a boiling bath for 30 minutes then cover and seal with a two part top and label.
Give the jars a little shake so that the ingredients mingle together and store in a cool, dark, place. Allow to mature for 1 month, and refrigerate after opening.
Subscribe to:
Post Comments (Atom)
-
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...
-
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ...
No comments:
Post a Comment