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Beets, Beets, Beets!

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Well I finished all of my beets yesterday, I was up past midnight.  30 pints of pickled beets all together.  Photo is right out of the canner before heading to bed.  Yummy!


My brine for beets is:


4 cups vinegar


2 cups water


1 1/2 tsp canning salt


2 cups of sugar


2 sticks of cinnamon


Bring this all to a boil and pour over cooked/skinned beets.  This fills about 8 pint jars.