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Pickled Beets - Phyllis Green Recipe

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This recipe for Pickled Beets - Phyllis Green, by , is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Allan

Category:
Category:

Ingredients:  
Ingredients:  
2 quarts small beets (or use larger beets and cut in pieces after cooking)
2 cups water that beets were boiled in
2 cups white vinegar
2 cups white sugar
1 tablespoon ground cinnamon (or 1 cinnamon stick crushed)
1 teaspoon ground allspice (or 1 heaping teaspoon whole all spice)
1/4 teaspoon ground cloves (or 1/2 teaspoon whole cloves)

Directions:
Directions:
Wash beets well and cook with skins on until tender. Cool with cold water until the beets are cool enough to handle. Using your hands remove the skins. Using a knife remove any stems and roots. Cut in pieces or slices as required,
Strain beet water through a coffee filter to remove any debris from the water.
Make a spice bag by placing the spices in a 4-5 inch square of cotton. Tie the square closed with a piece of cotton string. Bring vinegar, beet water, sugar and spice bag to a boil and simmer for 10-15 minutes. The longer you simmer it the more spice flavour is transferred. Remove spice bag. Add the chopped beets and heat long enough so that the beets are warm. Transfer to sterile jars (leave about 1/4 inch at the top) and seal. Concaved lids indicate that the jars have sealed. Let sit for 3-4 weeks before use.

Personal Notes:
Personal Notes:
You can substitute pickling spice for the spices suggested here or omit any or all of the spices.





 

 

 

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