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Beet Pickles Hits: 96  
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Date Added: April 15, 2008
Calories:  
Serves: 0
Prep. Time: 0:00
Category: Preserved Foods, Vegetables, Copy Cat / Restaurant
 
Ingredients:

1     quart         quartered, sliced, or small whole beets
2     cups          vinegar, 5% acidity
1     cup           sugar
1     teaspoon      salt
Directions: one line for each direction. When saved the lines will be numbered.
  1. Select and wash beets. Trim off tops leaving 1-inch stem. Boil until skin slips off easily. Skin and trim. Leave small beets whole; cut others in slices, halves, or quarters.

  2. Pack hot to within 1/2-inch of top of clean, hot jars. Cover with boiling liquid made from vinegar, sugar, and salt. Adjust lids.

  3. Process for 30 minutes in boiling water. Cool and store.

  4. This recipe yields 2 to 3 pints.

Notes:
Recipe distributed by Melissa Mixon, Ph.D., R.D., L.D., Extension Home Economics Leader and Human Nutrition Specialist

Rating: ()  
Added On: April 15, 2008
* Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm





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