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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Beets Pickled Recipe

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This recipe for Beets Pickled is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 quarts small beets
2 cups apple cider vinegar
2 cups sugar
8 whole cloves
1 stick cinnamon

Directions:
Directions:
In a large saucepan cook the beets in water to cover for about 15 minutes. Drain and peel.
In a small saucepan bring the vinegar, sugar, cloves and cinnamon to a boil. Cook for 15 minutes. Meanwhile, divide the beets among hot, sterilized jars. Pour the hot vinegar over the beets, leaving 1/4" headspace. Seal tightly.
Allow the jars to cool; store in the refrigerator, or process in boiling water bath for 30 minutes to store for later use.
Note: If larger beets are the only size available to you, then cut them into chunks or slice after peeling.

Number Of Servings:
Number Of Servings:
2 quarts
Personal Notes:
Personal Notes:
This is another recipe from Miss Mary Bobo's Boarding House

 

 

 

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