Recipe - Orange-Pickled Beets

20 s mall
fresh beets (1 1/4" diam.)
Three fourths cup up
distilled white vinegar
One half cup up sugar
1/3 cup up water
One half t easpoon salt
6 w hole cloves

~1 4
"
: cinnamon stick
: Peel of 1 lrg. orange
: One half cup up orange
: juice

Place beets & enough water to cover in a 4qt saucepan; heat to boiling
over high heat. Reduce heat to low, cover & cook beets until fork tender,
about 3540 min.

To prepare pickling syrup; Heat vinegar, sugar, water, salt, cloves,
cinnamon stick and orange peel to boiling over high heat. Stir once to
dissolve sugar. Reduce heat to low and simmer 5 min. Remove and discard
cloves, cinnamon & orange peel. Stir orange juice into mixture and heat to
simmering.

Wash & rinse a 1 qt jar, or 2 pt jars and lids. Drain beets, rinse with
cold water. Cool til easy to handle. Peel and pack into jars. Add the
syrup to cover the beets. Cover jars and refrigerate at least 1 wk before
serving.
Posted to MasterCook Digest V1 #168

Date: Fri, 30 Aug 1996 10:47:28 0400

From: kmeade@IDS2.IDSONLINE.COM (The Meades)