This recipe for Pickled Red Beets, by Shirley Ehrlich, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. Cider Vinegar 1 tsp. Salt 2 c. Sugar 1 tbsp. White Mustard Seed 2 c. Water 1 tsp. Whole Allspice 1 tbsp. Stick Cinnamon 1 tsp. Whole Cloves
Cook, peel, and cut up red beets as desired. Cover with mixture in large kettle and let simmer 15 mins. Fill sterile hot jars. Remove cinnamon sticks and wipe tops before adding lids. Seal jars and let sit at least a week, the longer they sit the better they taste.
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