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Grandma Jackie's Pickled Beets
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1500 minutes
Sweet pickled beets with a hint of cloves, like grandma's recipe.
Ingredients:
  • 20 beets
  • 6 cups water
  • 3 cups white sugar
  • 1 quart white vinegar
  • 1 tablespoon pickling salt
  • 1 tablespoon lemon juice
  • 3 drops oil of cloves
Instructions:
  • Prepare five 1-pint jars by sterilizing them with their lids and rings. Keep them warm until ready to use.
  • In a large pot, cover beets with water and bring to a boil. Cook until just tender to fork, not mushy. Drain and cool, saving 2 1/2 cups of cooking water. Peel and trim beets when cool, then cut into wedges or chunks if desired. Pack into hot jars.
  • As the beets cook, mix sugar, vinegar, pickling salt, lemon juice, and clove oil in a large pot. Boil with reserved cooking water. Fill jars with hot brine, leaving 1/4 inch of space. Wipe rims, seal, and let sit at room temperature for 24 hours before refrigerating. For best flavor, wait a few days before enjoying.

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