Guy wrote:
Does anyone have a recipe for pickled beets?

He I have used both at various times.

1 bunch (4 or 5) beets
1/4 cup cider vinegar
1 Tbsp sugar
1 Tbsp olive oil
1/2 teaspoon dry mustard
Salt and pepper

Cut beets to uniform sizes so they will cook evenly. Steam or boil
around 30 minutes or until done. (Alternatively, you can roast them by
wrapping them whole in foil and cooking them in a 350°F oven for about
an hour.) A fork easily inserted into the beet will tell you if the
beets are done or not. Drain the beets, rinsing them in cold water. Use
your fingers to slip the peels off of the beets. The peels should come
off easily. Discard the peels. Slice the beets.

Make the vinaigrette by combining the cider vinegar, sugar, olive oil,
and dry mustard. Whisk ingredients together with a fork. The dry mustard
will help to emulsify the vinaigrette. Adjust to taste. Add salt and
pepper to taste. Combine beets and vinaigrette in a bowl and allow to
marinate for a half hour at room temperature.

Serves four.

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12 to 16 small beets
1/2 cup sugar
1 1/4 cup vinegar
1 tablespoon whole pickling spices

Wash beets well; cut off leaves about an inch above beets. Cook in
boiling water for about 30 to 40 minutes, or until tender. Cool; rub off
skins, trim, and slice. Combine sugar and vinegar in a medium saucepan.
Tie spices in a small piece of cheesecloth and place in saucepan. Simmer
for 15 minutes; add sliced beets and bring to a boil. Discard spices and
chill pickled beets before serving. Recipe for pickled beets serves 6.

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Now, does anyone have any rain???? My garden is about blistered (me
too!) from this 108 degree heat....I would glad take a weeks worth of
rain! lol
Rae

PS: can hook you up with canning also, if interested in canning beets.