1. Bring water and spices to a boil in a saucepan. Pour over beets and let stand at least 8 hours. 2. Store in covered jar in refrigerator. - 27.5205

Boil together vinegar and beet juice for a few minutes. Add honey, cloves, salt, peppercorns and bay leaf. Heat to boiling. Pour over onions and beets and allow to cool. - 33.3944

Mix beets, horse-radish and cabbage. Moisten with the vinegar left from the pickled beets and season with salt, pepper and a little dry mustard. Toss together and serve immediately or heat to boiling and seal in jars. - 25.0719

Put all ingredients into Osterizer container. Cover and process at MIX until well blended. For full bodied flavor, allow relish to stand in refrigerator 2 or 3 days before using. Particularly good with roast beef, pork, lamb, tongue or corned beef. - 27.4089

Nothing can compliment your meal so wonderfully than this Hot Beet Salad. Try out this fresh, delicious and exciting recipe for Hot Beet Salad and relish it! - 28.647

GETTING READY 1) Tie cinnamon and cloves in small cloth bag. 2) Cut and discard beet tops, leaving roots and 1-inch stem. MAKING 3) In a saucepan, place beet with boiling water to cover. 4) Put the lid and simmer for 15 minutes or until beets are tender. )... - 45

Clean beets, cook until tender, then skin and dice them. Add the onions and seeded red peppers chopped fine, and all other ingredients. Simmer gently until the mixture is clear. Then pack into hot, sterilized jars, adjust the rubbers and seal. - 24.9607

Combine the beets, cabbage and horse-radish and season with salt and pepper. Scald the vinegar, dissolve the sugar in it and add it to the first mixture. Cook until vegetables are tender. Seal in hot sterilized jars. - 26.0365

Drain beets, reserving 1/4 cup liquid. Mix reserved beet liquid, the sugar, vinegar and cloves in 1 quart casserole or bowl. Cover and micro wave to boiling, 1 1/2 to 2 1/2 minutes. Stir in beets. Cover and refrigerate at least 4 hours. - 25.4859

Microwave beets. Place small beets together in a jar. Slice the larger ones and also place in a jar. Pour good quality cold white vinegar on top to completely cover the beets. Sprinkle into each jar 1 teaspoon (5 mL) or 1 tablespoon (15 mL) of white... - 28.8103

Wash and drain beets. Leave 2 inches of stems and the taproots. Cover with boiling water and cook until tender. Drain and peel. There should be about 3 quarts. Bring remaining ingredients and 1 1/2 cups water to boil and simmer for 15 minutes. Pack beets into... - 41.2219

1. Wash beets, and cut off all but 1" of the stems. Leave top root intact. 2. Cover with cold water, bring to a boil and cook until barely tender (20-30 mins. for baby beets). 3. Drain, plunge into cold water, and slip off the skins and stems and roots. 4.... - 32.4956

The beet relish is a nutritious and flavorful relish made with raw cabbage and cooked beets. Prepared with sugar and salt, with horseradish, the beet relish is sealed with hot vinegar. - 25.2643

The right accompaniment can make all the difference to your main dish. Try this Beet relish that is both tasty and healthy. It truly enhances the flavor of your main dish. Try it!! - 46.7122

Mix the beets, cabbage, onion and horseradish together and pack into 4 or 5 pint sealers. Measure remaining ingredients together and bring to a boil. Boil 2 or 3 minutes, then pour slowly over the vegetables. Insert a knife into the centre of each jar and... - 25.1996

This Pickle Mustard Relish transforms an otherwise bland dish into an irresistible Mustard Relish, if you don't believe me? What do you say? - 18.2106

Pickled beets is a spiced homemade beet pickle recipe prepared with equal pats if water and vinegar. Combined and cooked together the mixture is used for pickling the beets. It can be served on the side as a condiment. - 30.3989

This homemade beet relish is a wonderful relish prepared with canned beets. Grated and combined with vinegar, sugar, horseradish and seasonings, the beet relish is best served chilled. I love making this healthy relish and serving it with meals. - 31.5615

Blanch beets and peel; grind and add sugar, vinegar, cinnamon and cloves. Cook for 30 to 35 minutes or until tender. - 20.4465

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a large Dutch oven, and add water to cover; bring to a boil. Cover, reduce heat, and simmer 35 to 40 minutes or until tender; drain. Pour cold water over beets, and drain; let... - 33.4597

Mix well, and bottle. - 25.8433

This Sliced Beet Relish is simply irresistible. Try these sweet and sour, spiced beet slices with tofu burger or any other dish of your choice. Tell me how you liked this Sliced Beet Relish the best. - 28.7498

Put beets, apples, and onions through a food grinder, using coarse blade. In large kettle or Dutch oven combine ground mixture, cinnamon, sugar, vinegar, water, and salt. Bring to boiling; reduce heat. Cover and simmer 20 minutes, stirring often. Remove... - 38.3529

Mix shredded beets and cabbage. Add rest of ingredients. Put in jars and seal tightly. - 25.4305

Combine all ingredients in a bowl; mix well. Store in tightly covered container in refrigerator. (Relish may be stored several weeks if kept well chilled.) - 26.0352

Dissolve gelatin in boiling water. Add next 7 ingredients. Chill mixture till partially set. Fold in diced beets and celery. Turn into individual molds, chill till firm. - 35.0712

In saucepan, combine cranberries, water and 1/4 cup (50 mL) of the orange juice; bring to boil. Reduce heat to medium and cook for about 4 minutes or until cranberries pop and soften. Meanwhile, sprinkle gelatin over remaining orange juice; let stand for 1... - 39.7473

Combine all ingredients in a large sauce pot. Simmer 10 minutes. Bring to a boil. Pack hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. - 34.7111

This Red Beet Relish is awesome ! A sweet sour blend of beet and horse radish, I like this condiment best partnered with my pasta and bread dishes. Your suggestions for this Red Beet Relish are welcome ! - 26.5989

Grind all ingredients together. Serve with meat, fowl or fish. - 15.048

Drain beets; reserve liquid. Combine beets with sugar, onion, salt, pepper, vinegar, horseradish. Add enough beet liquid to cover. Refrigerate. - 32.5235

1. Combine in a saucepan the onion, beets, cabbage, horseradish and salt. 2. Heat the vinegar, dissolve the sugar in it and add to the vegetables. Boil ten minutes. Pack in hot sterile jars and seal. - 25.7886

Thoroughly mix all ingredients except parsley. Cover, and store in refrigerator for several hours. Add parsley or dill just before serving. - 26.7287

Put beets, apples, and onions through a food grinder, using coarse blade. In large kettle or Dutch oven combine ground mixture, cinnamon, sugar, vinegar, water, and salt. Bring to boiling; reduce heat. Cover and simmer 20 minutes, stirring often. Remove... - 39.7155

Cook small beets untiltender and rub off skins. In large kettle simmer remaining ingredients together for 15 minutes, add beets, and cook 5 minutes longer. Pack beets into hot sterilized jars, cover with syrup, and seal at once. Process 10 minutes in boiling... - 26.9863

Cook beets, then drain and peel. Make a syrup of vinegar, water, sugar, lemon and spices. Simmer 15 minutes. Place beets in sterilized jars. Pour hot syrup over beets to within 1/2 inch of top of jars. Seal. - 31.2706

Try this richly flavored and amazingly delicious Sally'S Pickled Beets. This is the best meal accompaniment to go for, if you're left with no time for an elaborate side dish. Use this simple and easy-to-follow recipe for Sally'S Pickled Beets and delight in... - 38.4031

Cut off all but 2 inches of beet tops. Leave beets whole with root ends attached. Heat 6 cups water, 1 tablespoon vinegar and 1 tea spoon salt to boiling. Add beets. Heat to boiling; reduce heat. Cover and cook until tender, 35 to 45 minutes; drain. Run cold... - 40.9219

1. Drain liquid from beets into a small saucepan; add pickling spices and vinegar. Heat to boil; lower heat; simmer for 5 minutes. 2. Place beets in a small bowl. Strain beet liquid over and chill several hours. - 15.8598

In 3 or 4-cup serving dish, combine drained beets, sugar, liquid and vinegar. Tie pickling spice in piece of cheesecloth or nylon reinforced paper towel. Add to beets. Cook covered, 4 minutes or until mixture boils, stirring once. Cool and remove pickling... - 25.1804

In 3 or 4-cup serving dish, combine drained beets, sugar, liquid and vinegar. Tie pickling spice in piece of cheesecloth or nylon reinforced paper towel. Add to beets. Cook, covered, 4 minutes or until mixture boils, stirring once. Cool and remove picklin - 21.884

Drain beets, reserving liquid in small saucepan. Add sugar, vinegar and cinnamon sticks to reserved liquid. Heat to boiling, stirring constantly. Pour over beets; cool. Cover; refrigerate at least 8 hours. - 21.5142

Pickled Beets is an easy to prepare side dish which you will simply love. I bet, you will surely get a huge fan following for this Pickled Beets! - 34.1919

Combine all ingredients except beets in quart jar; shake until well-mixed. Pour over beets. Cover; marinate 24 hours in refrigerator. Toss occasionally to mix sauce and beets. - 28.369

Drain the beet juice into a small skillet. Add the vinegar, bay leaf, clove, and sweetener, bring to a boil, and simmer for one minute. Let the mixture cool. Pour the cooled juice over the beets and allow to marinate overnight in the refrigerator. Lift the... - 31.9572

Combine water, vinegar, sugar, salt, and spices. Heat to boiling; pour over sliced cooked beets. Let stand 6 hours. - 23.9001

Take fresh beets and trim off leaves, leaving about 2" stems on beets and tapered roots (prevents some bleeding). Wash, cover with water and boil until tender. Slip off skins and trim ends, then slice into a big bowl. Slice onions into rings and lay over... - 37.7114

In 4 cup glass measuring cup, pour beet juice, vinegar, salt, cinnamon and allspice. Microwave (high) 3-5 minutes until mixture boils, stirring every minute. Add beets to juice. Store in covered container in refrigerator. - 20.7625

Slice the beets thin and place in a bowl. In another bowl measure mustard, sugar, salt, cloves, and garlic. Add vinegar and water gradually while stirring. When the mixture is smooth, pour it over the beets. Put in-refrigerator to chill; then remove the... - 31.9364

1. Leaving on l-to-2-in. stem and the roof end, cut off leaves from beets. 2. Scrub beets thoroughly. Cook in water to cover 30 to 45 min., or until just tender. When beets are tender, drain, reserving liquid in a measuring cup for liquids. 3. Plunge beets... - 26.0995

Drain liquid from beets into 1-quart measure. Set beets aside. Add equal amount of water to beet juice. MICROWAVE 1 to 2 MINUTES on HIGH, or until boiling. Stir in sugar, salt, celery seed, cloves and cinnamon. MICROWAVE 1 MINUTE on HIGH, or until sugar is... - 40.761

Simmer sugar, vinegar and bay leaves in saucepan 5 minutes. Stir in orange juice and pour over sliced beets. Cover and chill overnight for flavors to blend. Store up to 2 weeks in refrigerator. - 25.054

Remove beet tops, leaving roots and 1 inch stems; cover with boiling water. Cook until tender; drain, reserving 1 cup cooking li quid. Remove skins; slice. Combine cooking liquid, vinegar, salt and sugar; add spices tied in cheesecloth bag. Heat to boiling... - 37.6523

GETTING READY 1. Drain beets, reserving 1-1/4 cups liquid. 2. Place beets in 1-1/2-to 2-quart jar. MAKING 3. In medium saucepan, bring to boiling combining vinegar, sugar, salt, cloves, peppercorns, bay leaf and reserved liquid. 4. Reduce heat and simmer,... - 42.7161

Place beets in clean hot jars, cover with hot spiced vinegar, using horse-radish. Seal jars and let stand for 36 hours before using. - 16.4481

Drain liquid from beets into 1 quart measure. Set beets aside. Add equal amount of water to beet juice. MICROWAVE 1 to 2 MINUTES on HIGH, or until boiling. Stir in sugar, salt, celery seed, cloves and cinnamon. MICROWAVE 1 MINUTE on HIGH, or until sugar is... - 30.3426

Boil beets until tender and remove skins. If you have small beets, no larger than about an inch in diameter, you can leave them whole. Larger beets should be cut up. (Many of Waterloo County's Pennsylvania Dutch housewives like to cut them in quarters.) Heat... - 26.486

Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup of juice. Stir beets and reserved juice into saucepan. Pour into a 1-1/2-qt.glass... - 30.5962

Beet Pickles is rich with the flavors of beets, cinnamon and seasonings. This Beet Pickle goes well with any occasion. Just give this yummy brew a try. - 32.4502

1. Drain beets and reserve 2/3 cup liquid. 2. Tie pickling spices in a piece of cheesecloth. 3 Combine beets, reserved liquid, sugar, vinegar cheesecioth bag in a deep 2-quart non-metallic casserole. 4 Heat, covered, in Microwave Oven 7 to 8 (9 to 1 minutes... - 29.0335

Drain beets and reserve 2/3 cup liquid. Tie pickling spices in a piece of cheesecloth. Combine beets, sliced cucumber, onion, reserved liquid, sugar, vinegar and cheesecloth bag in a deep, 2-quart, heat-resistant, non-metallic casserole. Heat, covered, on ... - 28.9455

To cook beets: Wash and drain beets. Leave 2 inches of stems and the tap roots. Cover with boiling water and cook until tender. Remove peel. Combine remaining ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer 5 minutes. Add beets and... - 37.4149

Choose bright young tender red beets, as nearly the same size as possible. If some are much larger than others, the larger ones may be cut in halves or quarters after cooking and peeling. Cut off tops of beets to leave about 2 inches of stems. Wash carefully... - 27.27

Combine all ingredients, except beets in a large sauce pot. Simmer 15 minutes. Pack beets into hot jars, leaving 1/4 inch head space. Remove cinnamon. Bring pickling liquid to a boil. Pour hot liquid over beets, leaving 1/4inch head space. Remove air... - 32.1129

Cook beets until tender. Skin when cool enough. Slice and set aside. In saucepan combine the vinegar, sugar, and the spices (which have been put into a cheesecloth bag). Bring to a boil, add the beets, and boil 10 minutes. Discard the spice bag. Add the... - 33.1161

Drain beets, reserving liquid in small saucepan. Add sugar, vinegar and cinnamon sticks to reserved liquid. Heat to boiling, stirring constantly. Pour over beets; cool. Cover; refrigerate at least 8 hours. To serve, remove beets with slotted spoon. - 26.6176

Place drained beets in a large serving bowl. Combine remaining ingredients and pour over beets. Let stand in refrigerator 8-12 hours, turning beets several times - 24.2253

Drain liquid from beets into 1-quart measure. Set beets aside. Add equal amount of water to beet juice. Microwave 1 to 2 minutes on HIGH, or until boiling. Stir in sugar, salt, celery seed, cloves and cinnamon. Microwave 1 minute on HIGH, or until sugar is... - 33.3063

Cook beets until just tender. Slip off skins. Combine vinegar, water, sugar, spices (tied in a bag), and salt. Simmer 15 minutes. Add beets and simmer 5 minutes longer. Pack beets in hot canning jars. Bring syrup to a boil; remove spice bag, then pour syrup... - 19.0886

1. Cook the beets in water to cover until tender. Drain, reserving one cup of the cooking water. Slip off the skins and slice. 2. Heat the vinegar and reserved cooking water to a boil. Mix the mustard, salt and sugar. Add to the vinegar and let boil again. 3.... - 27.1148

Cook whole unpeeled beets in water to cover until tender; drain and peel. Place in jars.Combine remaining ingredients; bring to a boil. Pour over beets; seal hot. - 22.0841

Beet pickled with anything? A great accompaniment to keep stored. Here is a video of Candra showing you how to make the pickle. Pay close attention as she gives you some valuable tips as you go along the recipe. - 116.528

Boil beets with 2 tablespoons salt until tender. Skin and cut larger ones. Boil five minutes. Add beets to boiling syrup and bring to boil again. Pack in sterilized sealers and seal. - 28.79

Drain beets, reserving liquid. Place beets and peeled hard-cooked eggs in a large bowl; set aside. In a medium saucepan, combine beet liquid, vinegar, sugar, pickling spices, salt, pepper and onion. Bring to a boil over medium heat; simmer about 2... - 35.1808

1. Wash the beets and put them in a large pot with boiling water to cover. Cook until tender, about 35 minutes. Skin the beets and slice or dice. 2. Meanwhile, heat remaining ingredients, with the exception of the oil and yeast, to the boil point. Cool.... - 28.8308

Pickled beet salad is a flavorful beet salad. Made with cooked beets, flavored with vinegar, horseradish, mustard and spiced with peppercorns and cloves, the pickled beet salad is chilled to serve. - 38.5951

Trim tops and roots from beets. Reserve tender leaves for another use or discard. Peel beets. In a 1 1/2- to 2-quart pan, combine water, vinegar, and sugar. Bring to a boil. Add beets; cover and simmer, turning often, until tender when pierced, 30 to 45... - 24.8553

Drain beets, saving liquid. Combine beet liquid, vinegar, brown sugar, cinnamon, cloves and salt in saucepan. Bring to a boil, turn down heat, cover and simmer 10 minutes. Add beets and simmer 10 minutes more. Pack beets in 4 sterilized pint jars and pour... - 30.0621

1. In 2-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch; heat to boiling over high heat. Immediately remove from heat and cover tightly; let stand 15 minutes. Pour off hot water; run cold water over eggs to cool. Peel eggs;... - 27.5045

Boil beets until tender. Skin and put in a deep bowl. Bring water, vinegar, sugar, spices and salt to a boil. Pour over beets and let stand overnight. Place eggs in the mixture, making sure eggs are completely covered with liquid. Let stand in refrigerator... - 31.5118

Peel eggs, and place loosely in a jar; set aside. Combine next 10 ingredients in a saucepan; bring to a boil. Reduce heat to low; simmer 3 minutes. Pour hot mixture over eggs; add dillweed. Seal with airtight lids. Refrigerate 2 days before serving. Store in... - 32.122

Line serving bowl with lettuce. Drain beets thoroughly; place in serving bowl. Arrange rings among beets. - 22.5729

Combine dry mustard, sugar, salt and cloves in saucepan. Drain grapefruit sections; stir syrup into sugar mixture with vinegar. Stir over medium heat until sugar is dissolved. Remove from heat. Add beets and grapefruit sections. Chill thoroughly before... - 29.8822

1. Mix celery, reserved carrot liquid, cloves and salt in 2-quart bowl or casserole. Cover tightly and microwave on high (100%) until celery is crisp-tender, 4 to 6 minutes. 2. Stir in carrots, onion and pickles. Cover tightly and microwave on high (100%)... - 23.8574

Grind the cucumbers, bell peppers and onions into a cheesecloth-lined colander; squeeze out as much juice as possible. Combine the cucumber mixture, vinegar, sugar, celery seed, mustard seed, cloves, turmeric and salt in a kettle over medium high heat; bring... - 32.7419

Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours. Drain thoroughly; press out excess liquid. Combine sugar, vinegar and spices in a large sauce pot. Bring to a boil. Add drained... - 37.8673

Wash crabapples thoroughly but do not remove stems. Pickle crabapples as soon as possible after picking before they become mellow. Well colored apples give the best looking product. Make a syrup by boiling the remaining ingredients for 3 minutes. Add 1 1/4... - 34.0489

Slice cucumbers lengthwise and remove seed. Grind cucumbers, peppers and onions with coarse grinder; add salt. Let stand overnight. Drain. Combine remaining ingredients. Pour over vegetable mixture. Heat to a boil; sim mer for 20 minutes. Seal in hot... - 34.2372

Mash tomatoes well and mix. Put all in bag and drain over night. In morning take contents of bag and mix. Mix well and bottle. Keep in cool place. Will keep several months. - 34.8262

1. Cook macaroni; drain. 2. Mix mayonnaise, vinegar, and mustard in large bowl. 3. Add macaroni and remaining ingredients. 4. Chill. - 25.6233

MAKING 1) In a saucepan, add all ingredients and mix well. 2) Allow to boil. 3) Lower heat and simmer for 20 minutes. SERVING 4) Serve with frankfurters. - 38.9334

Put peppers and onions in a large saucepan. Add sugar, vinegar, and salt and bring to a boil over medium high heat, stirring until sugar dissolves. Continue cooking until liquid is reduced and mixture is slightly thickened. Pack into hot, clean jars and seal,... - 30.9306

In large kettle, combine all ingredients. Bring vegetables to a boil, stirring occasionally. Reduce heat to simmer. Cover pan and cook for 5 minutes. Cool. Store in refrigerator. - 39.7697

Break cauliflower into flowerets; slice. Pare carrots; cut in 2-inch strips. Cut celery in 1-inch pieces; cut green pepper in 2-inch strips. Drain pimento; cut in strips. Drain olives. Combine all ingredients with 1/4 cup water in large skillet; bring to a... - 46.6309

Combine 3/4 cup mayonnaise, 1/4 cup pickle relish, and capers; place in small serving bowl. Place onions, Mustard Sauce, olives, remaining mayonnaise, remaining relish, and Tomato Coulis Sauce in matching serving bowls. Place beef on platter; place on table... - 37.1463

Saute the minced scallion in the butter until tender. Add mustard, sugar, tomatoes, wine, salt and pepper. Let simmer, uncovered, 20 min., then add relish. Heat, then serve with broiled or sauteed fish. - 30.5051

In large bowl, combine all ingredients until blended. Cover and refrigerate several hours, or overnight. Garnish with parsley, if desired. - 33.4335

In 1 1/2-quart casserole, combine cauliflower, carrots and water. Cover. Microwave at High for 3 to 5 minutes, or until vegetables are hot, but still crisp, stirring once. Stir in red pepper, celery and olives. Set aside. In 2-cup measure, blend vinegar,... - 49.8576

MAKING 1. In large skillet, combine ingredients with 1/4 cup water. 2. Bring to boil and stir occasionally. 3. Reduce heat and simmer, covered, 5 minutes. 4. Cool then refrigerate at least 24 hours and drain well. SERVING 5. Use as side or with dishes as... - 41.8385

These Kosher Dill Pickles are a yummy inclusion to your bland dishes. These spiced cucumbers are a thoroughly enjoyable fare. Try these out Kosher Dill Pickles out and let me know if you like them. - 27.147

Drain beets, reserving liquid. Add enough water to liquid to make 1 cup; add vinegar, sugar, cinnamon, allspice, and cloves. Bring to boiling. Stir in beets; bring to boiling again. Remove from heat. Chill beets in liquid. Drain; stir in pickle relish and... - 36.3929

1. Peel the onions, but keep them whole. Put them into a thick bottomed pan, add all the ingredients, and boil for 10-12 minutes or until the onions are tender. 2. Remove, cool thoroughly and bottle. - 31.8218

1. Prepare jars and caps for processing 2. Cut unpeeled cucumbers into 1/4 inch-thick slices. Remove seeds and membrane from peppers; cut peppers into 1-inch chunks. Cut onions into 1/4 inch-thick slices. Cut celery into 3/4-inch pieces. Break cauliflower... - 34.4219

1. In 8-quart enamel, stainless-steel, or glass container, stir cucumbers, onions, salt, and enough cold water to cover vegetables until salt dissolves; stir in ice. Cover; let stand in cool place 3 hours. Drain vegetables and rinse with running cold water;... - 34.1623

Wish to cook something delicious, but are you short on time? Whip up an instant dinner with this quick and simple recipe for Stuffed Beets and sit up for a delicious dine-in with your family! - 46.6148

Drain beets, reserving liquid. Add enough water to the liquid to make 1 cup; add vinegar and spices; bring to a boil. Add beets: remove from heat. Chill beets in liquid. Drain; add relish and onion; mix well. Top with onion rings. - 32.8059

Blend 3/4 cup mustard-pickle relish with 1/4 cup chopped olives, 1 tablespoon chili sauce and 1 teaspoon dry mustard. - 12.8738

Pour boiling liquid over cucumbers in sealers. Seal immediately. Just as easy as 1-2-3 - 27.4289

Dissolve in 1 gallon water, stir lime in small amount of water and add to remainder in plastic or enameled pail. Add zucchini and soak for 24 hours. Pour off and rinse in cold water, letting run for 10 minutes. Drain on towel for 3 hours. - 20.9742

1. Wash cucumbers thoroughly to remove any sand and grit; drain. 2. With flat side of knife, crush garlic cloves slightly. In 2-gallon crock or wide-mouth jar, place 2 garlic cloves, half of dill sprigs, half of mixed pickling spice, and half of dill seeds.... - 31.439

This Bread And Butter Pickles De Luxe is simply irresistible and mouth-watering. Try this easy to prepare Bread And Butter Pickles De Luxe; I am sure you will love to share it with your friends and family. - 44.5116

Combine first 4 ingredients in medium saucepan and bring to boil over high heat. Reduce heat and simmer several minutes, stirring once or twice, until sugar and salt are dissolved. Set aside to cool. Break side branches from center stalk of greens; discard... - 37.3153

Combine pears, water and 2 tablespoons vinegar in large bowl and let stand for 10 minutes. Combine sugar, 3 cups vinegar, water, apple juice and ginger in large saucepan and bring to boil over high heat. Tie ginger peel, cinnamon sticks, cloves and lime in... - 43.2709

1. On day before canning, trim and discard thin dark-green outer skin from watermelon rind. Cut rind into 1-inch pieces to make about 14 cups. In very large bowl, dissolve salt in 6 cups water; add rind. (If necessary, add more water to cover rind.) Cover and... - 30.1883

1. In 6-quart enamel, stainless steel, or glass container, stir salt and 6 cups water until salt dissolves. Add cauliflower and carrots; cover and let stand in cool place about 6 hours. 2. Prepare jars and caps for processing 3. Drain vegetables; rinse with... - 35.2674

In a bowl, combine the first seven ingredients. Gently fold in apples and beets. If desired, serve on a lettuce-lined plate and top with chopped egg. - 28.8798

Dissolve gelatin in boiling water and add sugar; stir until dissolved. Add cold water, vinegar and salt to taste. Chill until mixture is a soft jelly. Add beets, horseradish, and onion. Pour into a mold which has been rinsed with cold water. Chill. - 34.8446

Here's a brilliant and exotic version of Herring and Beet Salad. It is a must try for all salad lovers out there! - 36.029

Red Beet Eggs is the best bet for picnics, and there are no lengthy procedures involved for the preparation part. All you need is the spicy pickling liquid of the red beet and hard boiled eggs. Just give it a try. - 17.0741

This Corn Relish tastes too good. Try this spicy seasoned corn in your next meal and tell me if you like it. Your suggestions for this Corn Relish are welcome. - 29.4186

Mix the cabbage, peppers, onion and salt; let stand overnight. Drain and rinse twice in cold water. Drain well. Mix the sugar, spices and horseradish with the cabbage. Pack lightly into sterilized jars, leaving one inch headspace. Add vinegar to fill the jars... - 40.1623

Grind separately the cucumbers, onions and peppers, using medium blade. Measure out eleven cups cucumbers, seven and one half cups onions and one and one quarter cups mixed peppers. Combine vegetables and add one-quarter cup salt. Let stand one... - 41.554

Sprinkle with 5 Tbsp. pickling salt and let stand overnight. Drain and cover with cold water and mix; drain. - 21.1851

Love cucumbers~ - 30.5286

Mix the ground or chopped vegetables with the salt and six cups of water. Let stand about three hours. Drain, rinse in cold water and drain again well. Bring the vinegar, sugar, mustard seed, celery seed and red peppers to a boil in a large pan, stirring... - 38.0204

1. With sharp knife, cut enough kernels from corn to make 8 cups kernels. 2. In 5-quart Dutch oven or heavy saucepot over high heat, heat corn and remaining relish ingredients to boiling. Reduce heat to low; simmer 20 minutes, stirring occasionally. 3.... - 34.0411

Cabbage And Carrot Relish is a tasty and mouthwatering side dish. You can fit this into any spread as the relish is freat with a number of different dishes! This Cabbage And Carrot Relish recipe is simply fantastic and you simply shouldn’t miss it! - 38.1171

Bring to a boil the vegetables, spices, salt, sugar and vinegar. Cook uncovered twenty minutes, or until relish has thickened. Stir in pimento. Ladle into hot sterilized jars at once. Seal immediately. Let stand six weeks before using. - 37.0468

This Sweet Corn Relish is extremely delicious ! Try this savory vegetable condiment with pasta, breads or meat and let me know if you like it ! Your suggestions for this Sweet Corn Relish are welcome ! - 39.4083

Grind the green tomatoes with the coarse blade of a food chopper, and stir in the salt. Let stand 30 minutes. Drain in a colander for several hours or overnight. Coarsely grind onions, unpeeled cu-cumbers, cauliflower and seeded peppers with the food chopper,... - 37.0307

Drop the cucumbers into this, stir and bottle immediately. Great with a cold supper. - 22.1892

Wash and dry the limes (if unavailable, lemons may be used). In a wide-mouthed 2-quart jar, sprinkle some salt to a depth of 1/2-inch. Arrange alternate layers of limes and salt. Close jar and keep in a cool place for 1 month. Remove limes and wash jar. Cut... - 39.8393

Remove large leaves from cauliflower; break into flowerets. Bring 4 quarts water to boiling in a large sauce pot. Add cauliflower. Cover; remove from heat and let stand while preparing the vinegar mixture. Put 1 1/2 quarts water into a large saucepan. Add... - 43.1264

Wash and thoroughly dry the lemons. Cut them, without peeling, into crosswise slices one-quarter inch thick. Combine the sugar, salt, water and vinegar in a saucepan. Tie the spices in a cheesecloth bag and add to the syrup. Boil five minutes. Drop the lemon... - 37.8048