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Pickled Beets Recipe

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This recipe for Pickled Beets, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
24 small beets
1 cup cooking liquid
1 pint cider vinegar
1 1/4 cup sugar
2 Tbs pickling salt
6 whole cloves
1 3 inch stick cinnamon or equivalent amount as chips
3 medium onions sliced

Directions:
Directions:
1. Remove beet tops leaving 1 inch stems and roots. Cover with boiling water, cook until tender. Drain reserving 1 cup liquid. Remove skins and slice.
2. Combine cooking liquid, vinegar, sugar and salt. Add spices tied in a cheesecloth bag. Heat to boiling.
3. Add beets and onions, simmer 5 minutes. remove spice bag . Continue simmering while packing into one hot pint jar at a time. Fill to within 1/2 inch of jar top. Adjust lids and Process in boiling water bath 10 minutes.
4. Remove jars from canner. Makes 4 pints. Recipe can be doubled and quart jars can be used. Process quarts 20 minutes.

Number Of Servings:
Number Of Servings:
4 pints

 

 

 

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