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Pickled Beets Recipe

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

Danielle Dupuis
Added: Monday, October 20, 2008


6 lbs medium beets (approx. 40 beets)
2 1/2 cups sugar (3 3/4)
3 cups vinegar (4 1/2)
1 cups water (3)
2 tsp whole allspice (3)
1 stick cinnamon
1/2 tsp whole cloves (1)
1 tsp salt (2)

Cut off leaves leaving a one inch stem and top roots. Put beets into a large pot, fill with water and simmer until tender. Drain and plunge into cold water, slip off skins and cut stems.

Heat sugar water and spices just to scalding add beets and heat till steaming hot. The juice and beets should not really boil.

Pack cuts beets into hot jars, add enough hot juice to cover the beets.

Boil jars for 5 minutes in water bath.

Here's what I've learned through the many years of making beets. They usually come in a 10lb bag so I found that by making 1 1/2 times the juice recipe makes enough for all the jars. That's the amount brackets beside the ingredients.

A 10lb bag makes about 3 large jars and 8 medium jars of delicious beets!!

Personal Notes:
Personal Notes:
Mom's tip:

Never be far away from the pot of beets cooking on the stove, 'cause you know the minute you walk away the pot will boil over and the mess takes away from the fun of it.!!!




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