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LOCATION: Recipes >> Preserving >> Pickled Beets 04

Print this Recipe    Pickled Beets 04

Pickled Beets

1/2 cup white wine vinegar
1/2 cup water
1/2 cup sugar
1 tsp. salt
freshly ground black pepper
2 cups cooked, peeled and thinly sliced small beets
few cloves or 1 tsp. caraway seeds (optional)
small piece horseradish (optional)

Bring the first 5 ingredients to a boil in stainless steel or
enameled saucepan and simmer for 2 min.

Place beets in sterilized jars or bowl, pour hot marinade over,
adding cloves or caraway seeds as desired. Horseradish is said to
help prevent mold from forming. Keep in a cool place for at least
24 hours. and up to 3 weeks before using.

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