Pickled Beets Recipe

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Ingredients:

Serving

10 lb fresh small beets, stems removed
2 cups white sugar
1 tbsp pickling salt
1 quart white vinegar
1/4 cup whole cloves

Directions:

Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	305.51 Kcal (1279 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1053.76mg	44%
Potassium	1476.4mg	31%
Total Carbs	69.35g	23%
Sugars	55.27g	221%
Dietary Fiber	13.61g	54%
Protein	9.07g	18%
Vitamin C	22.7mg	38%
Iron	4.5mg	25%
Calcium	78.9mg	8%

Amount Per 100 g
Calories	53.17 Kcal (223 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	183.4mg	44%
Potassium	256.96mg	31%
Total Carbs	12.07g	23%
Sugars	9.62g	221%
Dietary Fiber	2.37g	54%
Protein	1.58g	18%
Vitamin C	3.9mg	38%
Iron	0.8mg	25%
Calcium	13.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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