Beets In Vinegar Recipe

• distilled water unchlorinated
• 1 lb small beets
• 1 quart white wine vinegar
• 6 x black peppercorns
• 1/2 tsp cracked pepper
• 1 sm red bird pepper
• 20 x fresh white pearl onions two saucepans canning jars and lids

1. Cook the beets in boiling salted water for twenty to twenty-five min or possibly till tender.
2. In another saucepan, combine the vinegar with all of the pepper.
3. Bring this mix of a boil and cook it for two min.
4. Remove it from the heat and let the pan cold.
5. Peel the pearly onions.
6. When the beets are done, let them cold only slightly, peeling them while still hot.
7. Put then in a jar with the onions and pour in the seasoned vinegar.
8. Let the contents cold before closing the jars.
9. Store then in a cold place.
10. The beets will be ready to eat in about two weeks.
11. Chealsea"
12. NOTES : Be sure to use unchlorinated water.
13. I have pickled beets without processing, but I've always stored in the refrigerator and replenished the vinegar if it exposes the beets.
14. Then we eat the beets quickly - within about 5 days.
15. This recipe doesn't use a processor, doesn't mention refrigeration.
16. and says the beets will be ready in two weeks.

water, beets, white wine vinegar, black peppercorns, cracked pepper, red bird pepper, fresh white pearl onions

Taken from cookeatshare.com/recipes/beets-in-vinegar-83219 (may not work)