QUICK PICKLED CANNED BEETS RECIPES
QUICK HARVARD BEETS RECIPE: HOW TO MAKE IT
We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Nutrition Facts : Calories 133 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 24g carbohydrate (21g sugars, FiberContent 2g fiber), ProteinContent 1g protein.
PICKLED PEPPER RECIPE FOR HOME CANNING
This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.
Provided by Ashley Adamant
Total Time 0S
Prep Time 0S
Cook Time 0S
Number Of Ingredients 6
Steps:
- Begin by preheating your water bath canner.
- Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
- Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
- Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
- Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)
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