Whether it's the more frugal time we live in, or because we're increasingly uncertain about where processed foods come from (and what goes into them), it seems that the old-fashioned art of home canning is back with a vengeance. With that in mind, this pickled beet recipe from one of our favorite cookbooks in recent years, Homemade cookbook, could very well become a reborn culinary classic.
Photo © Fontaine
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