"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jennie Ostlers Pickled Beets Recipe

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This recipe for Jennie Ostlers Pickled Beets, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vickie Branom
Added: Friday, October 26, 2007


3 1/2 lbs. beets
1 c. beet juice
2 c. white vinegar
1 1/4 c.sugar
2 T. salt
Thinly sliced onion
12 whole cloves
6 cinnamon sticks

Boil beets until tender.
Slip skins & quarter if not using small whole beets.
Pack in jars with 2-3 cloves & cinnamon stick.
Cover with cooked brine.
Process according to ball book.




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