Betsy's Beets | Living the Country Life
More
Close

Betsy's Beets

September 9, 2013

I grew beets for the first time this year and had good luck, winning the beet category at the county fair. I pickled them using cranberry juice cocktail instead of water and sugar in the recipe.

Betsy's Beets

3 pounds beets, boiled and sliced (or whole, if small)
2 cups vinegar
2 cups cranberry juice cocktail

In a large saucepan over medium heat, add vinegar and cranberry juice cocktail; bring to a boil. Remove from heat and pour over the cooked beets in jars. (I layered slices of raw onion in the jars.) Store in refrigerator for a week before eating.

 

Add Your Comment

You must be logged in to leave a comment. Login

Latest Blogs

Betsy's Backyard |
5/25/18 | 11:05 AM
My daughter, Caroline, said she missed my blog, so I'm going to download a few ...read more
Betsy's Backyard |
3/12/18 | 1:18 PM
The Living the Country Life Spring/Summer 2018 issue comes out this month. I loved the...read more