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Pickled Beets Recipe

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This recipe for Pickled Beets, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Hilliard (Lawrence's mother)
Added: Friday, April 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 quarts, peeled cooked beets
1 c. sugar
1 c. water
1 c. vinegar

Directions:
Directions:
Gather beets from garden. Wash and cut off tops, leaving about 1 inch stem. Put beets in enameled pan and cover with water. Cook until tender. After beets are done, cut off remaining tops and quarter or slice as preferred.
Put sugar, water and vinegar in a 4 quart enameled kettle. Bring mixture to a full rolling boil, then drop in beets. Bring to a boil again. Remove beets to hot sterilized jars and cover with liquid, leaving 1/2 inch headspace. Adjust caps. Process pints and quarts in hot water bath for 30 minutes.

Number Of Servings:
Number Of Servings:
8 pints

 

 

 

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