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| Grandma Jackie's Pickled Beets |
"This recipe is near my own grandmothers recipe. I suppose she could be happy with me as I do now not have her unique recipe."
Ingredients :
- 20 beets
- three cups white sugar
- 1 quart white vinegar
- 1 tablespoon pickling salt
- 1 tablespoon lemon juice
- three drops oil of cloves
Instructions :
| Prep : 15M | Cook : 20M | Ready in : P1D |
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- Sterilize five (1 pint) jars with lids and rings. Keep hot.
- Place beets into a massive pot and fill with sufficient water to cover. Bring to a boil and prepare dinner till beets are soft sufficient to pierce with a fork, but no longer mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool sufficient to address, peel and trim the ends. Cut into wedges or chunks if favored and p.C. Into hot jars.
- While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the new brine over the beets in the jars to inside 1/4 inch of the pinnacle. Wipe the edges with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then shop inside the fridge. Wait some days earlier than consuming to permit beets to soak up the flavor.
Notes :
- For safety while canning and maintaining ingredients, touch your local extension for suggestions for your vicinity with a view to be precise to your altitude. Click right here to study greater approximately canning and keeping.
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