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Pickled Beets II
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Yield
6 cups (1.5 L)
2 lbs small beets
2 cups white vinegar
2/3 cup water
1-1/3 cups SPLENDA* Granular
Cook beets with tap root and 2 inches stem intact in boiling water for 20 to 30 minutes or until tender. Drain, rinse with cold water, and remove roots, stems and skin. Slice or quarter beets, if desired.
Pack beets into hot sterilized canning jars leaving 1 inch head space. Combine vinegar and water in saucepan. Bring to boil. Stir in SPLENDA* until dissolved. Pour over beets, leaving 1/2 inch head space. Remove any air bubbles by running a knife around inside of jar. Apply 2-piece canning lids that have been in boiling water 5 minutes. Process in boiling water bath 30 minutes. Cool. Store in cool, dark location.
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