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Pickled Beets Recipe

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

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Friday, October 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cup cooked beets
cup sharp vinegar
cup beet juice
2 tbsp sugar
2 cloves
tsp salt
3 peppercorns
bay leaf
1 small onion, sliced
1 tsp horseradish

Directions:
Directions:
Cut the top greens from fresh beets, leaving 1 inch of stem. Wash thoroughly. Cook beets whole and unpeeled with roots intact in boiling water to cover till tender but not mushy. Test the largest beet with a fork. Allow to 1 hour for new beets, longer if old. An unpleasant bitterness remains if undercooked. Drain water and reserve juice. Slip off the skin, stems and root by rubbing with the fingers. Slice beets. Place in a canning jar. Boil vinegar and beet juice together. Add rest of ingredients and heat to boiling. Pour over beets. Cover the jar. Refrigerate and serve cold.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I usually double the recipe (it keeps well) and place in 1 qt. + 1 pt jars. After eating, vinegar mixture may be used to pickle eggs.

 

 

 

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