Name: Paulette’s Beet & Potato Salad
Ingredients: 12 medium potatoes (white); 3 medium beets; 1 medium onion (sweet); 1/2 cup canolo oil; 1/4 cup white vinegar; 3/4 tsp salt; 1/8 tsp pepper

Paulette’s Beet & Potato Salad

Ingredients

12 medium potatoes white
3 medium beets
1 medium onion sweet

Dressing

1/2 cup canolo oil
1/4 cup white vinegar
3/4 tsp salt
1/8 tsp pepper

Servings:

Instructions

Potatoes & Beets

Boil potatoes until soft with skins on. Boil beets about an hour until soft. Chill potatoes and beets. Peel and cut into small bite size pieces. Mix with the onion.

Dressing

Mix oil, vinegar, salt and pepper – adjust to personal taste. Add potatoes, beets and onion. Marinate overnight.

Share this Recipe

Pickled Peppers from Mary Broman

Ingredients

4 lbs mild bell peppers green, yellow, orange, and/or red

Brine

1 cup white sugar
2 cups white vinegar
1/2 cup olive oil
1 tsp salt pickling or Kosher

Servings:

Instructions

Cut peppers into 1-1/2 inch squares. Soak in ice water for 30 minutes.
Mix and bring brine to a boil. Drain peppers well. Put peppers in brine and bring to a boil again.
Put into sterilized jars. Jars should seal and pop.
Does not need a water bath.

Share this Recipe