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Dill-Pickled Beets |
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Serves: 24
Print this Recipe
Prep Time: 30 minutes - Yield: 4 cups
1 1/2 cups white vinegar
1/2 cup water
2 garlic cloves, cut in half
2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed
1 to 2 tablespoons sugar
1/2 teaspoon salt
6 peppercorns
2 pounds cooked beets, cubed, or 2 (16-ounce) cans diced beets, drained
1 small onion, sliced, separated into rings
1. In medium saucepan, combine vinegar, water, garlic, dill, sugar, salt and peppercorns. Bring to a boil.
2. Meanwhile, place beets and onion rings in 4 clean, hot 8-oz. jars.
3. Pour hot vinegar mixture over beets; cover with tight-fitting lids. Store in refrigerator.
Nutrition Information: Not possible to calculate because of recipe variables.
Cook's Notes: Preserving Pickles, Relishes and Sauces
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