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Beet Pickles

Yield 5 pints


  • 5 pounds fresh beets
  • 12 whole cloves
  • 2 (3-inch) sticks cinnamon
  • 2 bay leaves
  • 2 sprigs fresh dill
  • 2 cups cider vinegar
  • 2 cups sugar
  • 1 cup water

How to Make It

  1. Leave root and 1 inch of stem on beets; scrub well. Place in a large stainless steel saucepan; add water to cover. Bring to a boil. Reduce heat; cover and simmer 35 minutes or until beets are tender. Drain. Cover with cold water; drain again. Let cool. Trim off stems and roots; rub off skins. Cut beets into 1/4- inch-thick slices; pack into hot sterilized jars.

  2. Combine spices, vinegar, sugar, and water in saucepan. Bring to a boil; boil 1 minute, stirring constantly. Strain syrup; discard spices.

  3. Pour hot syrup over beets, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 30 minutes.

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