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?

The wealthiest fifth of the world's people consume 86% of all goods and services, while the poorest fifth consumes one percent.
~United Nations, 2002

Quotes

"I believe that the great Creator has put ores and oil on this earth to give us a breathing spell. As we exhaust them, we must be prepared to fall back on our farms, which is God's true storehouse and can never be exhausted. We can learn to synthesize material for every human need from things that grow."
~George Washington Carver
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