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Preserved Beets

Updated on November 12, 2012

What You Need

2 lbs. beets

1 quart white wine vinegar

6 black peppercorns

1/2 teaspoon cracked pepper

1 small red bird pepper

20 fresh white pearl onions

Two saucepans & Canning jars and lids

What To Do

Cook the beets in boiling salted water for 20-25 minutes or until tender. In another saucepan, combine the vinegar with all of the pepper. Bring this mixture to a boil and cook it for 2 minutes. Remove it from the heat, and let the pan cool.

Peel the pearl onions. When the beets are done, let them cool slightly, peeling them while still warm. Put them in a jar with the onions, and pour in the seasoned vinegar.

Let the contents cool before closing the jars. Store them in a cool place. The beets will be ready to eat in a couple weeks. Enjoy

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