Wine Mustard Pickled Beets

Wine Mustard Pickled Beets

Ingredients:
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

Directions:
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.
Pickled Beets 241
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