Pickled Beets

  • 6 medium-size beets
  • 1 1/2 cups wine vinegar
  • 1 1/2 tablespoons dry mustard
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 onions, sliced
  • 2 teaspoons dill seeds
Cover whole beets with water and boil until tender. Drain, reserving 1 1/4 cups of liquid.
When beets are cool, slice off tops and bottoms. Then, using your fingers, slip off skins. Slice beets. Bring vinegar and reserved cooking liquid to a boil. Add mustard, salt and sugar. Stir and bring to boil again. Remove and set aside. Arrange beet slices and onions in layers in clean, screw-top jars. Add dill seeds. Cover with hot vinegar mixture. Tightly screw on tops. Process 30 minutes in boiling water bath. Cool and allow to set several days in refrigerator before serving.

Did you know?

Since 1945, crop losses due to insects have nearly doubled, but insecticide use has increased tenfold.

Quotes

"Let us never forget that the cultivation of the earth is the most important labor of man. Man may be civilized in some degree without great progress in manufactures and with little commerce with his distant neighbors. But without the cultivation of the earth, he is, in all countries, a savage. Until he gives up the chase and fixes himself in some place, and seeks a living from the earth, he is a roaming barbarian. When tillage begins, other arts follow. The farmers, therefore, are the founders of civilization."
~Daniel Webster
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