"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pickled Beets "Rodbeter" Recipe

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This recipe for Pickled Beets "Rodbeter", by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arlene Dahl
Added: Saturday, January 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
18 small beets
1 3/4 cup cider vinegar
1 cup sugar
3/4 cup water
1 tsp. mixed pickling spices with the red pepper removed
1/2 tsp. pickling salt

Directions:
Directions:
Scrub 18 small beets and trim them leaving roots and 1/2 inch of stem attached. In kettle, cover beets with water and boil for 30 minutes. drain water trim and peel them.
In saucepan, combine 1 3/4 cups cider vinegar, 1 cup sugar, 3/4 cup water, 1 tsp. mixed pickling spices with the red pepper removed, 1/2 tsp pickling salt and bring liquid to a boil. Stir until sugar is dissolved. Pack beets in 2 pint jars, fill with vinegar mix, leaving 1/2 inch head space. Wipe rims and seals. Put jars in water bath, cover jars by 2 inches. Boil and process 30 minutes. cool and store in cool, dark, dry place.

Personal Notes:
Personal Notes:
I can remember my mother making pickled beets a lot when we were children. I remember our "canning room" in the basement, was really full one year (300 quarts) with a lot of different things she had canned. I loved going into that room and looking at those jars. To this day I love to collect old canning jars. My husband and I can vegetables, fish and fruits. We love to "put things up for the winter".

Jackie

 

 

 

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