
Pickled Beets
These beets can be used as a pickle or dress them up as a salad. Add cut-up fruit such as oranges, apples, pears, add feta cheese, and an oil mixed with the juice.
Irene is not only talented with her canning but has a business, Irene's Encaustic and Mixed Media Art. You can see more of her art on Facebook and at LoveNorthernBC.com.
Irene’s Swiss Pickled Beets
1/4 litre water
8 dl red wine vinegar (800ml)
7 dl red wine (700ml)
300g sugar
1-2 whole cloves
1 bay leaf
1 tsp salt
Bring all the ingredients to a boil. Cook beets with skins on until tender, remove skins and cut the beets into pieces or grate them. Fill jars with hot beets; pour hot liquid over beets to within ½ inch ( 1 cm) of the rim. Put in a hot water bath for about 20-30min.
Makes about 12-500ml jars
Submitted by Irene Gut, Nor'Pioneer WI, Peace River District of BCWI