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Pickled Beets 2


      6 lb small beats,uniform well

           (6 to 7),Scrubbed

  1 1/2 c  water

  3 1/2 c  cider vinegar

  1 3/4 c  granulated sugar

    1/4 c  brown sugar,Firmly Packed

  1 1/2 t  salt

      4 t  whole allspice

      2    cinnamon 3 inch

Trim off all but 2 inches of each beet stem, leaving root end.  In a

large kettle, add beets and just enough water to cover beets. Cover and

cook about 25 minutes or until tender-firm. Meanwhile, thoroughly wash

and scald 6 (1-pint) jars. Keep hot until needed. Prepare lids as

manufacturer directs. Drain beets; cover with cold water. Cool enough

to slip off skins; drain. Remove skins. Meanwhile, in a large kettle,

combine 1-1/2 cups water, vinegar, sugars, salt, allspice and cinnamon.

Stir over low heat until sugar is dissolved. Add beets, cover and

simmer 15 minutes. Remove from heat; discard cinnamon sticks. Using a

slotted spoon, pack hot beets and some of allspice into hot jars,

leaving 1/2-inch headspace. Pour hot liquid over beets, leaving 1/2-

inch headspace. Remove air bubbles by running a table knife inside edge

of jar. Wipe jar rims; seal with hot lids and screw bands.  Process 30

minutes in a boiling water bath. Makes 6 (1-pint) jars.


A "country cook" who learned her skills from her grandmother, Loraine

LaPole knows fresh-picked flavor makes a difference even with a sturdy

vegetable like beets. She selects tender, young beets of similar size

and cooks them with root ends and some stem attached, so they wrn

retain their dark red color.


Indiana State Fair

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