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Purple Heaven

Making Sauerkraut and Pickled Vegetables at Home
Drain a can of beets and rinse; place in a quart jar with 1/2 cup apple cider vinegar, 1/4 cup good oil, 4 tablespoons brown sugar and a dash each of salt and coarsely ground pepper. Put on lid and store in refrigerator at least 2 days, turning jar and shaking gently several times.

The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More