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Pickles, Preserves & Relishes

Beet Pickles - 1996
​​​Recipe courtesy of Grandma Emma Wozny

INGREDIENTS
  • 2 cups  sugar
  • 1 tablespoon  pickling spice
  • 1 ½ teaspoons  salt
  • 3 ½ cups  cider vinegar
  • 1 ½ cups  water
  • 3 quarts  beets -- boiled and peeled
  • 2 sticks  cinnamon

PREPARATION
Boil vinegar, water, cinnamon stick, salt, and pickling spice (in a cheesecloth bag) for 15 minutes. Pack beets in jars, leaving 1/2 inch of headspace. Pour boiling brine over beets and seal. You can cut the beets in half if they're too big, and break up the cinnamon sticks and place a small piece in each jar. Process jars for 30 minutes in boiling water. Ready to eat when cool!

Joan and her parents decided to adopt Grandma Wozny after one taste of these babies!

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking