The Wisconsin Vegetable Gardener Show 36

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Pickled Beets

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Adapted from Better Homes & Gardens

Yields 5 pints


3 pounds small whole beets

2 cups vinegar

1 cupwater

1/2 cup sugar (stevia or sugar replacement)

1 teaspoon whole allspice

6 whole cloves

3 inches stick cinnamon


1. Wash beets, leaving on the roots and 1 inch of tops. Place in a 4- to 6-quart Dutch oven or kettle; add water to cover. Bring to boiling; reduce heat. Simmer, uncovered, until tender, about 25 minutes. Drain and discard cooking liquid. Cool beets slightly; trim off roots and stems. Slip off the skins.

2. In the same Dutch oven or kettle combine vinegar, water, and sugar. Place allspice, cloves, and cinnamon in the center of a 7-inch square of cheesecloth or 2 coffee filters; tie into a bag and place in Dutch oven. Heat to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. Pack beets in hot, clean half-pint canning jars, leaving 1/2-inch headspace. Carefully add the boiling pickling liquid, leaving 1/2-inch headspace. Discard the spice bag.

4. Wipe jar rims and adjust lids. Process in boiling-water canner for 30 minutes. Remove jars from canner; cool on racks.

Freezer Coleslaw Made Easy The Wisconsin Vegetable Gardener Extra 16

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Holly show how easily it is to make freezer coleslaw with no need of canning supplies if you don’t have them