lenac Recipe Reviews (Pg. 1) - Allrecipes.com (188052425)

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Pickled Beets

Reviewed: Aug. 7, 2013
This recipe is similar to mine but a lot more work than mine, with sterilizing, etc. I simply buy a bunch of beets (usually 3 with the leaves). I peel them with potato peeler, cut them into bite size pieces, cover with water in pot, add 1/2 cup each sugar and vinegar, 1/2 to 1 tsp cloves, 1/4 tsp salt and cook over medium heat for half hour. Then I just put them in any container and store in refrigerator for up to 6 months. They are always great. I make them frequently so I don't have to can them. I then use the beet leaves chopped up in any ham soup (discarding stems). The leaves are delicious in soups and very little waste.
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Cliff's Hot Sauce

Reviewed: Jan. 22, 2014
I have been making this salsa for years. The only change I make is to add cilantro and lime juice for an authentic Mexican salsa. I also add more salt. I vary the amount of onion and peppers depending on how hot I want it. One trick is to use canned jalapenos and put in some of the juice from the can. It adds more pepper flavor.
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