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Pickled Beets

CaroleCarole Haas

Joe Wagner’s recipe

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  • Small Beets
  • 2 cups Sugar
  • 2 cups Water
  • 2 cups strong Vinegar
  • 1 tsp Cloves, whole
  • 1 tsp Allspice
  • 1 tsp Cinnamon
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  • 1

    Place whole beets in large pan or dutch oven. Cover with water and cook until tender. Dip beets into cold water and peel skins off. Slice beets. Return beets to pan.

  • 2

    In another pan, make a syrup with remaining ingredients. Cook only until sugar is dissolved and ingredients are mixed. Pour syrup over sliced beets and boil for 10 minutes.

  • 3

    Pack beets and syrup into clean jars, seal and “water bath” process. Process quarts 30 minutes, process pints 20 minutes in boiling hot water bath.

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