Mom's Beet Pickles

"Every fall I would look forward most of all, to my mom's beet pickles. Now, it's my turn to keep up the tradition of making them. I try to make enough to last till the next pickling year....but they are so good, and everyone asks for them when they visit, that they never even last through the winter! Very tasty and very easy!"
 
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Ready In:
30mins
Ingredients:
5
Yields:
3 pints
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ingredients

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directions

  • Cook beets until tender. Cool in cold water, and slide off beet skins. Leave tiny beets whole. Cut larger beets into chunks, or slice thickly. Pack into sterilized jars to within 1 inch from top.
  • Brine:.
  • Bring all ingredients to boil, and pour into jars filled with beets, to 1/2 inch of top of jar. Seal, and allow to sit for at least a few days.

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RECIPE SUBMITTED BY

I live in St Albert, Ab., Canada. That is just north of Edmonton. I was born in Saskatoon, Saskatchewan, and moved here in 1981. I have been married for 24 years, and have 2 children, one of which is now married. I work full time at Canada Post, which keeps me fairly busy, but I do enjoy to cook...when I have time. I rarely follow a recipe 100%, preferring to alter ingredients to my liking. I often just "create" my own entrees, sometimes good....sometimes not so good.
 
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