1 cup water
3 teaspoons fine grain White Vinegar
1 teaspoon distilled white vinegar
2 cups chopped black beets
1 onion, diced
6 cloves garlic, minced
3 teaspoons dried crushed red pepper flakes
In a medium saucepan bring 4 liters (approximately 1 1.15 quart) water, vinegar, vinegar, tomatoes and red pepper flakes to a boil. When vegetables are tender, remove from heat and place on plate.
Cocktail Measuring Cup
Measure 12 cups sliced pineapple, cherries and pineapple chunks. Place well coated slices in a serving bowl or container. Pierce fruit with fork and place in container. Cover, refrigerate and squeeze juice by the 1 pint.
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