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BEET PICKLES | |
2 c. sugar 1 tbsp. whole allspice 1 1/2 tsp. salt 3 1/2 c. vinegar 1 1/2 c. water 3 qts. peeled, cooked sm. beets To cook beets, wash and drain beets. Leave 2 inches of stems and the tap roots. Cover with boiling water and beets; simmer 15 minutes. Pack beets into hot jars, leaving 1/2 inch head space, cut larger beets in half. Bring liquid to boiling. Pour, boiling hot, over beets, leaving 1/2 inch head space. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: about 6 pints. |
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