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“This is a recipe I enjoyed growing up. Stews, sheppards pie or turkey dinner was always accompanied by these pickled beets. Later once I moved away, pickled beets was always one of those stocking stuffers I hoped for.”
READY IN:
45mins
YIELD:
6 pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Sterilize jars.
  2. Wash well and cook beets just until tender. Let cool and coarsely dice into rough 1 inch cubes or slices.
  3. Mix sugar, water, vinegar salt and spices together and bring to a boil. Reduce heat and simmer for five minutes.
  4. Place a 1/2 inch piece of cinnamon stick in each jar.
  5. Fill with beets, leaving 1/2 inch space at the top. Poor hot brine over beets and seal.
  6. Let sit for at least two weeks.
  7. Note: Reserve the liquid from the beets and make my Old Fashion Beet Jelly Recipe (Recipe #469171) for a wonderful jelly for toast!

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