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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 8 |
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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. 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.
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