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Dorothy Thompson's pickled beets Recipe

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This recipe for Dorothy Thompson's pickled beets, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Twardowski
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs beets
3 c white sugar
2 c water
4 c cider vinegar
4 tbsp pickling spice

Directions:
Directions:
First chop off excess root and stem leaving about 2" of taproot and stem remaining on the beet. Boil for 15 min. Let cool a little, then slip peel and slice 1/4" think.
In a separate stainless or enamel pot, mix the sugar, water, vinegar and pickling spice. Bring to a boil, simmer 15 min and then ass the sliced beets and simmer 15 min longer.
Pack Hot beets into clean hot jars. Pour syrup over the beets, keeping 1/2" head space. Wipe rims, clean and seal jars with hot lids (keep lids in a pan of hot but not boiling water until they go onto the jars). Put on the sealing ring and place the jars at once into boiling water bath with at least 1" of water covering the lids. Process for 30 min, remove carefully from the hot water, place on a towel to cool and seal. Remove rings and store.

 

 

 

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