"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Pickled Beets Recipe

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This recipe for Pickled Beets, by , is from The Mindeman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Harms
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
BRINE:
2 cups sugar
2 cups water
2 cups vinegar
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon

BEETS:
2 - 1 lb. bunches

Directions:
Directions:
Mix together brine ingredients in a large pot. Bring to boil and simmer while preparing beets as follows.

Clean beets, removing the tops and stems. Boil for 15 minutes. Put in cold water, peel and trim remaining roots and stem.

Slice or halve the beets, pack in sterilized 1/2 pint jars. Pour boiling brine over, cover jars and process for 30 minutes in hot water canner.

Number Of Servings:
Number Of Servings:
8 - 1/2 pint jars
Preparation Time:
Preparation Time:
Half a day!
Personal Notes:
Personal Notes:
Val and I made these one year at my house in Columbia Heights after a trip to the Farmer's Market. We were in the kitchen canning all day, and we had FUN! We thought these turned out good so we made sure to write the recipe down.

 

 

 

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