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Sweet Pickled Beets

(Vaughan’s Vegetable Cook Book)







Boil beets in a porcelain kettle till they can be pierced with a silver

fork; when cold cut lengthwise to size of a medium cucumber; boil equal

parts of vinegar and sugar, with a half tablespoonful of ground cloves

to a gallon of vinegar; pour boiling hot over the beets.











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