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Categories:Viewed: 87 - Published at: 8 years ago
Ingredients
- 4 lb. small beets, peeled and boiled (need to be hot)
- 2 tsp. pickling salt
- 1 pt. white vinegar
- 2 c. sugar
- 1 Tbsp. pickling spices
Method
- Pack beets in hot jars, filling within 1/2-inch to top.
- Add 1/2 teaspoon salt to each jar.
- Bring remaining ingredients to a boil.
- Pour over beets and seal.
- Process in hot water bath 1/2 hour. Best if you wait 2 to 3 weeks before eating.
- This makes 2 quarts.
- Increase recipe as needed.
