Beets Marinade for Preserves

  • 4 cups cooked beets, cut in pieces
  • 4 cups cabbage, grated
  • 1 onion, thinly sliced
  • 2 ¾ cups Ancestral vinegar
  • 2 cups sugar
  • 1 tbsp. salt
  • 1 tbsp. celery seed
Mix beets, cabbage and onion and pour into glass jars. Place remaining ingredients in a saucepan and bring to a boil. Let boil for 3 minutes and pour into the jars. Heap vegetables delicately, stirring with a fork. Fill to the top with liquid. Seal and store in a cool place.
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