3 to 6 cooked beets, with stems & leaves (cut up fine)
or 2 cans shoestring beets
10 to 12 green onions, sliced sm. (tops & bottoms)
Cucumbers: About 3 cups. of cuke pieces.
If you have fresh grown pickling cukes from the garden, use 6 to 8 sm. ones, cut up fine;
If you use grocery store salad cukes, 2 long thin cukes diced sm.
4 boiled eggs, cut up fine
2 tsp. dill (fresh is best)
2 tbsp. vinegar
Salt to taste
16 oz. of sour cream
Water
In a large bowl mix the following:
Cooked beets,
Fresh onions,
Fresh cukes,
Boiled eggs,
Dill
Salt
Vinegar
Sour cream.
Stir gently.
It will look like a dark pink salad.
Put salad into a gallon container
Add water and (or) ice cubes until jar is full.
Stir gently.
Test for taste
Add more salt, vinegar or dill to your taste.
Refrigerate until ice melts
