“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:
24hrs 15mins
YIELD:
3 pints
UNITS:
US

Ingredients Nutrition

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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