PICKLED BEETS

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Pickled Beets image

Not overly sweet. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Vegetable

Time P1DT15m

Yield 3 pints

Number Of Ingredients 7

4 cups beets, cooked and sliced 1/8-inch thick (canned is fine)
1 large onion (use a mild one)
2 cups vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon brown sugar
1 teaspoon caraway seed

Steps:

  • Slice onion; add to beets.
  • Combine remaining ingredients and boil for three minutes.
  • Pack beets and onions in clean jars; add hot vinegar mixture to overflowing.
  • Cover and and seal; allow to stand 24 hours before using.

Nutrition Facts : Calories 157.6, Fat 0.6, SaturatedFat 0.1, Sodium 955.1, Carbohydrate 29.6, Fiber 5.5, Sugar 21.7, Protein 4.4

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