Pickled Beets

Not overly sweet. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Ready In: 24 hrs 15 mins
• Yields: 3 pints

Ingredients

• 4  cups beets, cooked and sliced 1/8-inch thick (canned is fine)
• 1  large onion (use a mild one)
• 2  cups vinegar
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 1  teaspoon brown sugar
• 1  teaspoon caraway seed

Directions

1. Slice onion; add to beets.
2. Combine remaining ingredients and boil for three minutes.
3. Pack beets and onions in clean jars; add hot vinegar mixture to overflowing.
4. Cover and and seal; allow to stand 24 hours before using.