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Pickled Beets Recipe

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This recipe for Pickled Beets, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Westerlund

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. beets, 1-1 1/2" diameter
3 cups thinly sliced onions (about 3 medium)
2 cups sugar
3 sticks cinnamon, broken
1 Tbspn. mustard seed
1 tsp. whole allspice
1 tsp. whole cloves
2 1/2 cups cider vinegar
1 1/2 cups water

Directions:
Directions:
Wash and drain beets. Leave 2 inches of stems and tap roots. Put beets in a large saucepot. Cover with boiling water and cook until tender. Drain, remove peel and trim ends. Combine remaining ingredients in a large saucepot. Bring to boil. Reduce heat and simmer for 5 minutes. Add beets and onions into hot jars, leaving 1/4 inch head space. Ladle hot liquid over beets and place on your caps. Place in boiling water and process for 30 minutes.

Number Of Servings:
Number Of Servings:
This recipe will yield about 4 pints

 

 

 

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