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 Â
1/4 litre waterÂ
8 dl red wine vinegar (800ml)Â
7 dl red wine (700ml)Â
300g sugarÂ
1-2Â Â whole clovesÂ
1Â Â bay leafÂ
1 tsp salt Â
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. Â
Makes about 12-500ml jars
Submitted by Irene Gut, Nor'Pioneer WI, Peace River District of BCWI
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