Components:
Seven big, fresh beets
One vinegar cup
A half-cup of sugar
Half a teaspoon of whole cloves
Half a teaspoon of whole allspice
A half-teaspoon of salt
Guidelines:
Now let’s talk about the beets. Give them a thorough cleaning before chopping off the tops, leaving approximately one inch. Put them in a Dutch oven with water on top of them. After bringing the water to a boil, cover and cook the beets gently for 25 to 30 minutes, or until they are soft. When finished, carefully remove them from the water and allow them cool.
Once the beets have cooled, remove the skins and cut them into the desired shapes. Sliced beets should be placed in a basin and left for a short while.
Next, place the vinegar, sugar, salt, allspice, and whole cloves in a small pot. It should take around five minutes to bring this mixture to a boil. Pour the boiling fluid over the beets that have been cut into slices.
Before serving, the beets should be chilled for at least an hour for optimal results. You just need to drain the liquid and your delicious pickled beets are ready to eat!
These nutritious pickled beets are a great way to start a meal or as a light snack.
Let us pray for Honey Boo Boo
Let’s pray for Honey Boo Boo, Alana Thompson, amid her struggles and triumphs.
The custody battle with her mother, Mama June Shannon, was a tough period. Alana, opening up about her past depression, now finds solace in her achievements, including graduating high school with a 3.0 GPA and pursuing her dream of becoming a neonatal nurse at Regis University.
Mama June faced legal issues, leading Alana to live with her older sister, Lauryn. Despite challenges, family unity prevailed. Alana reflects on her journey with gratitude and resilience, acknowledging the harsh impact of her mother’s substance abuse. Let’s wish her continued strength and success.
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