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Ingredients
  • 2 bunches, or about 8 fresh medium to large sized beets
  • 1 ½ cups water + 1 cup for beet roasting
  • 1 ½ cups white distilled vinegar
  • ⅓ cup sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
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