Pickled Beets

My mom used to make these (actually, she still does), and I absolutely love them. They're great plain, or in a salad, or for whatever else you want to use them for! Pickled beets are so simple to make - please, don't buy them pre-made! However, you can start with canned beets in whatever shape you like (whole, sliced, cubed, chunked, etc). If they're big chunks or slices, I prefer them cold; if however, they're cubed, I like them hot.

This recipe easily doubles...triples...multiplies however many times you want to make it.

2 cans beets, drained - reserve the juice (I used whole beets & cut them into chunks)
1 cup sugar
1 cup white vinegar
1 cup beet juice (from canned beets)

Combine sugar, vinegar, and beet juice and bring to a boil over medium heat. After it reaches a full boil, remove from the heat, cool slightly, and pour over the beets. You'll probably have some juice left over, but not enough for a third can of beets. (This works best if you put them into a canning jar & use a wide-mouth funnel.) Two cans of beets (not sliced) will fill up a quart jar. Either keep them in the fridge, or process them according to home-canning directions.

Long Time, No See

My apologies to anyone who's been checking this site for new recipes; I've been sick, and the last thing on my mind was the computer and my blog! No cooking/baking for me lately - I've just been munching on peanut butter & bananas on Saltine crackers with a glass of milk. However, I'm doing much better, and hopefully I'll be able to start cooking/baking again soon. I received some samples from another Pam's Pantry (she's in Michigan), so, again, hopefully I'll be posting my thoughts on some of her mixes soon.

Meanwhile, Happy Valentine's Day! Make some Pink Stuff to share with your sweetheart(s)!