"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Dill Pickle Beets (canned) Recipe

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This recipe for Dill Pickle Beets (canned), by , is from The Brown Family Cookbook ~ , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Brown
Added: Friday, April 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. vinegar
2 c. sugar
1 c. beet juice
beets that have been cut up into small chunks
1/2 tsp. salt (add to each pint)

Directions:
Directions:
Directions:
Mix vinegar, sugar and beet juice together over low heat until sugar is dissolve. Put chunked beets into pint jars to the top. Pour juice mixture over the beets until completely covered. Add 1/2 tsp. of salt to each pint jar.
Put lids and rings on, and pressure at 10 lbs. for 10-12 minutes. Pressure again to seal bottles 5 minutes at 10 lbs.

 

 

 

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