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David's Momma's Pickled Beets
Good friend David living large by the Bridge of Lions in St. Augustine, Florida, shared his stash of pickled beets, and his dear mother's recipe, with me on a recent visit. They are soooo good! And so easy! I've adjusted the quantities to make enough for a one quart jar. But other than that, what's to say except, thanks mom!!
Add all into a sauce pan and bring to a boil. Add beets and simmer for 20 minutes. Allow to cool to room temperature before refrigerating. They are ready to eat in 24 hours (but the longer the better :)
This recipe works very well for pickled eggs as well. Allow the mixture to cool first before adding to the eggs, and allow a at least a day before eating.
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