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?

Each year, an estimated 911 million pounds of synthetic pesticides are applied to conventional agricultural crops throughout the United States & looking upon the globe, the number reaches 5 billion.

Quotes

"To laugh often and much;
to win the respect of intelligent people
and the affection of children;
to earn appreciation of honest critics
and endure the betrayal of false friends;
to appreciate beauty;
to find the best in others;
to leave the world a bit better;
to know even one life has breathed easier
because you have lived;
this is to have succeeded."
~Ralph Waldo Emerson
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