Tuesday, August 2, 2011

What a Week ahead....

packing for dorm life

Pickled Beets
Select small young beets.  Wash, leave 3 inches of tops on and roots.  Cook until skins slip easily (about 15 minute).  Put into cold water.  Remove skins, tops and roots
make syrup, in sauce pan bring to boil
2 cups sugar
2 cups water
2 cups vinegar
1 teaspoon cloves
1 teaspoon allspice
1 Tablespoon cinnamon

Pack beets into jars to within 1/2 inch of top.  Pour boiling syrup over beets to within 1/2 inch of top of jar.  Process 30 minutes in boiling water bath.

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