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Pickled Red Beets

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“use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum!”
READY IN:
40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. scrub beets and remove tops.
  2. Cook beets until tender.
  3. Drain and reserve beet juice.
  4. Remove skins and cut beets into chunks.
  5. Combine vinegar, juice, sugar,& spices.
  6. Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into hot sterilized jars and seal.

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