"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mom's Pickled Beets Recipe

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This recipe for Mom's 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.

Contributor:  
Contributor:  
Reva Clarke
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c sugar
2 c water
2 c strong vinegar (apple cider vinegar at least 5% strength)
1 tsp cloves
1 tsp allspice
1 T cinnamon

Directions:
Directions:
Combine ingredients to make a syrup. Pour over peeled, cooked, diced beets and boil for 10 minutes. Pack in sterilized hot jars and seal. (Mom turns jars upside down to seal.) Put a hot towel over the jars as they are cooling. (Ernie also processes the beets in a pressure cooker. Mother thought this might be okay. What has anyone else’s experience been?)

Personal Notes:
Personal Notes:
Double or triple recipe depending on amount of beets. (This will make 3 to 4 quarts?)

 

 

 

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