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Pickles and Pickled Beets
Submitted By: Jona Fields

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	Total Cooking Time:
	Serving Size:
	2 Quarts servings
Ingredients:
6 Pepper Corns 2 Bay Leaves 1/2 of a Dehydrated Hot Pepper 1 Large slice Dehydrated Garlic 1/2 tbsp Pickling Salt 1 cup Sugar 2 cups White vinegar 5 cups Water 1 1/2 cup Dehydrated Cucumbers 1 1/2 cup Dehydrated Beets
Preparation:
This makes 2 quarts of sweet hot pickle juice. Pour water, vinegar and sugar in a large pot. Break up garlic, and hot pepper into the pot, add bay leaves and pepper corns. Stir and bring to a rolling boil then reduce to a simmer and cook for 5 minutes. Put the dehydrated cucumbers in one of the quart jars up to about 1/3 full and in the other jar add the beets up to about 1/3 full. Pour the hot pickle juice into the jars making sure to get some garlic, bay leaf and peppercorns in each jar. Put the lids on, let cool and then put in the refrigerator overnight. The next morning you have pickled beets and cucumbers. They will keep in the refrigerator for 2 months. The cucumbers will appear a little squiggly and different but will crunch just like a pickle and taste great. The beets come out nice and tender.