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PUSCH GENEALOGY

Photo of Beet Pickles
Image licensed under Creative Commons

INGREDIENTS

  • Small raw beets
  • Water
  • Vinegar
  • Sugar
  • Pickling Spice

DIRECTIONS

  1. Cut tops from beets, leaving about a 1 inch stub. Scrub beets, then put into kettle and cover with water. Simmer until beets are tender. Drain and cover with cold water. Skins will slip off.
  2. Slice beets or cube, if preferred. Put into clean sterilized glass jars. Pour vinegar over beets to cover. Drain vinegar into measuring cup and pour into saucepan.
  3. For each cup of vinegar, add 1 cup sugar. Add spices in bag or loose. Boil 5 minutes. Remove or strain out spices. Pour hot vinegar over beets to cover. Seal.

 

 

 

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