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Pickled Red Beets Recipe

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This recipe for Pickled Red Beets, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauri Miller
Added: Monday, August 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
15 2-inch beets
1-1/3 c. sugar
2-1/2 c. white or cider vinegar
1 c. water
2 tsp. whole allspice
1 cinnamon stick, broken
1 tsp. salt

Directions:
Directions:
Wash beets, leaving tap roots and 2-3 inches of stems attached. Cook in boiling water until tender (20-30 minutes). Plunge into cold water. Remove skins, stems and roots.

Combine remaining ingredients into sauce pan; simmer 15 minutes.

Pack beets into clean, hot jars leaving 1/2-inch head space. Cut larger beets as necessary.

Return liquid to boil and pour over beets, leaving 1/2-inch head space; seal.

Process in boiling water bath for 30 minutes.

Number Of Servings:
Number Of Servings:
4 pints
Preparation Time:
Preparation Time:
Less than 3 hours start to finish
Personal Notes:
Personal Notes:
Emma Peach had a very similar recipe to this one, only without the spices.
A "spicy" variation to this recipe calls for adding 1 tbsp mustard seed, only 1 tsp whole allspice, 1 tsp whole cloves, increasing the cinnamon sticks to 3 and adding 3 c. of thinly sliced onions.

 

 

 

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