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  • Vinegar
  • Beets
  • Whole pepper
  • Allspice
Use 2 ounces of whole pepper and 2 ounces of allspice to every gallon of vinegar.

Wash and clean the beets. Simmer in boiling water for 1 1/2 hours. Take them out and set aside and take a deep breath to cool off. Boil the remaining ingredients together for 10-15 minutes (be patient, you rascal). Set aside to cool off. When cold, pour atop the beets, pared & cut into thin slices. Seal air tight and they will be ready to use in a week to 10 days.
Submitted by Tess M Oct 10, 2009
15 min 30 min 45 min


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