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Home » Farm to Kitchen, Side Dishes

Pickled Beets

By Helen Brody (February 12, 2011)

A great use for New Hampshire root cellar beets

3 large beets, cooked, skinned and cut into 1/4 inch slcies
1/4 cup brown sugar
3/4 cup cider vinegar `
1/2 cup cold water
1/2 teaspoon salt
1/2 stick cinnamon
3 cloves
Combine brown sugar, cider vinegar, cold water, salt, cinnamon, cloves in a medium sized saucepan and bring to a boil. Add beets and simmer for five minutes or until tender. Storage beets take longer to cook than beets pulled fresh from the ground during the summer.  Let stand for three days in the refrigerator for best flavor.

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