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Pickled Beets

 

Boil the beets until tender.  Peel and slice into jars,  add 1 slice of onion to each jar.  Fill each jar with

hot brine, put the lid on & process in canning pot (boil for 15 minutes) then tighten lids and turn upside down on a towel and let cool.  Store in a cool dark location.

Brine:

1 cups Vinegar

2 cups Sugar

½ tsp. Ground Cinnamon

½ tsp.  Ground Cloves

Put all ingredients into a pot & bring to a boil

Kuhlmann s Pickled Beets PDF      3 x 5 Recipe Card Box Version