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Pickled Beets

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 1 quart


  • 10 - fresh beets
  • 1 - quart vinegar
  • 1 - teaspoon mace
  • 1 - teaspoon ginger
  • 2 - Tablespoons horseradish
  • 1 - Tablespoon sugar


  1. Boil the beets without breaking the skins. (If they are small, use about 15. Do not slice.) 
  2. If large beets are used, slice thin. 
  3. Pack beets into sterilized jars. 
  4. Heat vinegar with mace, ginger, horseradish and sugar. 
  5. When it comes to a boil, add horseradish and pour over the beets in the jars. Seal. 
  6. May be cooled and eaten same day.

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