4 quarts beets
                      4 cups vinegar
                      3 cups white sugar
                      1 Tbsp. mustard seed
                      1 Tbsp. celery seed
                      3-4 Tbsp. mixed pickling spice.

                      Remove beet tops leaving a 1" stem. Leave roots. Wash beets well; cover with water
                      and cook until tender. Remove  skins and slice beets or, if small, leave whole. While
                      beets are cooking, put spices in muslin bag and steep in vinegar/sugar mixture until
                      desired taste. Pour boiling mixture over hot beets packed in sterile bottles. Fill jars near
                      top and seal immediately. Flavour is better if not used for a month.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE