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Pickled Beets


  • 5 1/2 cups of small beets, trimmed and cleaned, boiled and peeled
  • 2 3/4 cups of red wine vinegar
  • 1 cup of white vinegar
  • 2 tsp of sea salt
  • 1/2 cup of distilled water
  • 2 cups of white sugar
  • 1 stick of cinnamon, halved
  • 1 tsp of allspice


  1. Steep the freshly boiled beets in a boil of ice water for 1 minute.
  2. Add the remaining ingredients in a pan and bring the ingredients to a simmer, stirring the sugar until it is completely dissolved.
  3. Bring the mixture to a boil and add the beats.
  4. Reduce the heat and simmer for 5 minutes.
  5. Add the beats and syrup to canning jars.
  6. Steep the jars in 200 degree water for 35 minutes to seal them.




Pickled Cauliflower


  • 5 quarts of cauliflower florets
  • 1 1/2 cups of sugar
  • 3 1/3 cups of white wine vinegar
  • 1 cup of distilled water
  • 10 ice cubes
  • 1 tsp of mustard seed
  • 1/4 cup of sea salt


  1. Place the florets in a bowl and sprinkle them with the salt.
  2. Add the ice cubes and let stand for 3 hours.
  3. Drain and rinse them.
  4. Bring the remaining ingredients to a simmer, dissolving the sugar.
  5. Bring the mix to a boil.
  6. Add the florets and reduce the heat, simmering for 6 minutes.
  7. Add the florets and syrup into canning jars.
  8. Steep the jars in 200-degree water for 30 minutes to seal them.

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