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Minena’s Pickled Beets Recipe

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This recipe for Minena’s Pickled Beets, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds fresh beets, or 2 cans (16 ounces each) sliced beets
3/4 cup red wine vinegar
2/3 cup firmly packed brown sugar or granulated sugar
1 whole clove

Directions:
Directions:
Fresh Beets
If using fresh beets, cut off the root, leaving 1/4 inch intact, and trim the stem but do not cut it off or the beets will bleed. Place the beets in a single layer in a large wide saucepan. Cover with water by 1 inch. Bring to a boil and cook until tender, about 20 minutes. Test by inserting a bamboo skewer into the center. Drain in a colander and when cool enough to handle, slip off the skins. Slice into 1/4-inch-thick rounds. Refrigerate for at least 6 hours before serving.

Canned Beets
If using canned beets, drain well, reserving the liquid. Place the beets in a bowl or a jar. [n a small bowl stir together the vinegar and sugar. Pour over the beets and stir gently to mix. Add water or canned beet juice to cover the beets completely. Drop in the clove. Refrigerate at least 1 hour before serving.

 

 

 

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