Pickled Beets

Pickled Beets

6 medium-size beets, uncooked
Cold water to cover beets
1 1/2 cups wine vinegar
1 1/2 tablespoons dry mustard
1/2 teaspoon salt
1 cup granulated sugar
2 onions, sliced
2 teaspoons dill seeds

Cover whole beets with water and boil until tender. Drain, reserving 1 1/4 cups of liquid. When beets are cool, slice off tops and bottoms. Then, using your fingers, slip off skins. Slice beets. Bring vinegar and reserved cooking liquid to a boil. Add mustard, salt and sugar. Stir and bring to boil again. Remove and set aside.

Arrange beet slices and onions in layers in clean, screw-top jars. Add dill seeds. Cover with hot vinegar mixture. Tightly screw on tops. Process 30 minutes in boiling water bath. Cool and allow to set several days in refrigerator before serving.

Yields 6 cups.




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