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Beet Pickles Recipe

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

Contributor:  
Contributor:  
Marie Bartlett
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 gallon bucket filled with beets with the tops left to 11/2 to 2 inches.

41/2 cups cider vinegar
21/2 cups water
2 cups white sugar
11/2 tsp. salt
1 tbsp. whole Allspice
4 cinnamon sticks

Directions:
Directions:
Cook beets in a large pot or two pots with a generous amount of water. Cook until tender when pierced with a fork. Remove from pans onto a cookie sheet to cool. When beets are cool enough peel and slice or cut the way you desire and put into bottles.

Combine the remaining ingredients in large pan and boil ten minutes. Pour hot liquid over beets. Clean tops of bottles, apply boiled lids and rings. Process in boiling water bath for 30 minutes.

Number Of Servings:
Number Of Servings:
9 pints
Personal Notes:
Personal Notes:
If you have more beets than you have room in the bottles, slice and freeze them.

 

 

 

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