Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heat vinegar, water, sugar and spices to boiling point. Add beets and boil 5 minutes. Pack in sterile jars and fill with hot liquid. Seal.
CORN RELISH
- 9 ears corn
- 1 qt. vinegar
- 1 cup sugar
- 1 tsp. salt
- 1½ tblsps. dry mustard
- 1 tsp. turmeric
- 1 medium head cabbage
- 2 medium onions, chopped
- 3 red peppers
- 2 green peppers
Cook corn in boiling water for 2 minutes. Dip in cold water and cut grains from the cob. Chop the cabbage, onion and peppers into small pieces and add to corn. Mix vinegar, sugar, salt and spices and heat to boiling. Add the corn and vegetables and boil until tender, 20 to 30 minutes, stirring frequently. Pour into sterile jars and seal. This makes about 8 pints.
PEPPER RELISH
- 12 sweet red peppers
- 12 sweet green peppers
- 8 small onions
- 1 qt. vinegar
- 1½ cups sugar
- 2 tsp. salt
Seed the peppers and chop fine with the onion. Put into a bowl, cover with boiling water and let stand for 5 minutes. Drain and cover again with boiling water, let stand for 10 minutes longer. Place in colander or cheesecloth bag let drain over night. In the morning add the vinegar, sugar and salt. Boil for 20 minutes. Place in hot sterilized jars and seal.
PICKLED GREEN BEANS
- 2 cups green beans
- 1 cup vinegar
- 1 cup sugar
- 1 cup water
Clean and cook whole green beans. Place them in a sterile pint jar. Boil the water, vinegar, sugar and ⅛ tsp. salt. Pour over the beans and seal jar.