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?

Organic farmers and experts in India organized to address the agriculture crisis facing the nation's 700 million farmers. Poor yields, degraded soils, and expensive chemical inputs arising from the cultivation of pesticide intensive crops, including genetically engineered cotton, have devastated India's rural economy. Crop failures and crushing debt led over 300 Indian farmers to commit suicide between May and July. To address this crisis, farmers from all over the country joined together August 2, 2006 to create the "Organic Vision 2020," a long term strategy to shift the country's farming focus back to ecological and traditional organic practices.

Quotes

Agriculture is the most healthful, most useful and most noble employment of man.
~George Washington
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