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    You are in: Home / Recipes / Doreen's Pickled Beets Recipe
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    Doreen's Pickled Beets

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Chef #450778's Note:

    I remember helping my mom peel beets and this is our favorite recipe. Never met anyone who didn't love them. I usually multiply this recipe by 4 to start and use about 7 pounds of beets. They are best left for 6 weeks before eating but we usually only make it 4.

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    Ingredients:

    Yield:

    litres

    Units: US | Metric

    Directions:

    1. 1
      Rinse beets and bring to a boil in a large pot. Boil until fork tender usually about 1 hour for large size beets. Drain into sink and cover with cold water. Skins will easily peel off.
    2. 2
      Cut of top and bottom ends and cut into bite size chunks or slices whichever you prefer.
    3. 3
      Add vinegar, water, sugar and salt to a pot and bring to a boil. Reduce heat to a simmer and add the allspice.
    4. 4
      Pack beets into sterilized jars leaving 1/2 inch headspace.
    5. 5
      Fill with brine,leaving 1/4 inch headspace.
    6. 6
      Remove any air with a wooden skewer by poking it to the bottom of the jar on each side.
    7. 7
      Top up with brine.
    8. 8
      Wipe top of jar and threads and place on seal then ring tightening only finger tight.
    9. 9
      Place in a 250 degree oven for 10 minutes.
    10. 10
      Remove to counter and leave until lids pop to seal.

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    Ratings & Reviews:

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    Nutritional Facts for Doreen's Pickled Beets

    Serving Size: 1 (2010 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 630.6
     
    Calories from Fat 11
    88%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 4024.3 mg
    167%
    Total Carbohydrate 145.3 g
    48%
    Dietary Fiber 13.8 g
    55%
    Sugars 129.9 g
    519%
    Protein 11.5 g
    23%

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