Nellie's Beet PicklesF
Traditional canned beet pickle.
Ingredients
- 1 ½ cups vinegar
- 1 ⅓ cups water
- ¾ cup sugar
- 1 tbsp salt
- fresh dill weed a sprig per jar
- beets washed and cooked to tender but not mushy; if large, cut into bite-sized pieces or leave whole
Instructions
- Blend vinegar, water, sugar, and salt and bring to a boil.
- Prepare the beets by washing and cooking until tender but not mushy.
- If beets are large, cut into bite-sized pieces or leave whole.
- Pack the beets into sterile jars.
- Add a sprig of fresh dill weed to each jar.
- Pour the hot syrup over the beets and seal the jars.