Pickled Beets from The Settlement Cook Book by Lizzie Black Kander
Slice the beets, place in a stone jar and cover with the seasoning and vinegar; add a little caraway seed, if desired, or they may be preserved whole in air-tight cans.
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Cooking tools:
- Chef's knife
- Cutting board
- Stone jar
- Can
Ingredients
- 1 pint vinegar
- 1 qt. cold, boiled beets
- ⅛ teaspoon pepper
- 1 teaspoon salt
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