"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Beet Pickles-Canned Recipe

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

Contributor:  
Contributor:  
Dennis & Mary Springer
Added: Saturday, April 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Beets washed with 1" tops left on and the root (1/4 of large, paper grocery sack of beets)
Syrup:
4 c. vinegar
1-1/2 c. sugar
2 tbsp. mixed spices
1 tsp. salt
1-1/2 tsp. pepper

Directions:
Directions:
Cook beets with 1" tops left on and the root. Cook til tender & while still warm, slip off skins & cut into cubes. Fill jars with beets. Mix the syrup ingredients in a Dutch oven and boil 5 minutes. Pour boiling hot syrup over beets in jars. Seal with hot lids and bands. They seal without processing.

Number Of Servings:
Number Of Servings:
Approx. 6 pints

 

 

 

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