This week’s recipe comes from Connie Zuber. She and her husband, Bill, established Bill Zuber’s Restaurant, formerly located on the site of our hotel! (Read our hotel history for more details.) The restaurant was known for serving colony foods, as well as German and midwestern dishes.
Sweet-Sour Pickled Red Beets
2 quarts beets
2 cups water
2 cups sugar
2 cups vinegar
1 tablespoon salt
2 or 3 quart jars, sterilized, with seals and lids
Boil beets until tender, dip into cold water, slip off peel. If beets are small, leave whole. If larger, cut into quarters., You should have about 2 quarts of beets. Combine water, sugar, vinegar, and salt and bring to a boil. Add beets and bring to a boil again. Pour hot beets and liquid in sterilized jars. Process in a boiling water bath about 30 minutes. Finish seals.
Connie Zuber, Homestead
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.