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Pickled Beets Recipe

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This recipe for Pickled Beets is from Some of Marsha's Favorite Recipes, 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!



3 quarts beets (double recipe if you have more)
2 C sugar
2 sticks cinnamon
1 T whole allspice
1/2 T of whole cloves (I add this is variation of the recipe)
1 1/2 t salt
3 1/2 C vinegar (use cider vinegar)
1 1/2 C water

Remove tops and root, then wash beets.
Cook beets for 20-30 minutes in a large stock pot or canner until you can just barely stick a fork them, then run them under cold water or stick them in a tub of cold water and peel them easily with your hands (wear gloves or your hands will be dyed)..
1.Wash beets, cook beets, peel and quarter beets.
2.Combine everything except beets in large sauce pot.
3.Bring to boil, reduce heat and simmer for 15 minutes.
4.Remove cinnamon sticks.
5.Pack beets into hot jars leaving 1/4″ headspace.
6.Ladle hot liquid over beets leaving 1/4″ headspace.
7.Remove air bubbles, then add lids and bands.
8.Process for 30 minutes in a hot water bath canner.

Number Of Servings:
Number Of Servings:
6 pints or 3 quarts




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