This is about *refrigerator* pickling, NOT about canning.
I have a recipe for pickled beets (adapted from Craig Clayborne's New York Times Cookbook. It's very tasty, but the vinegar taste gets progressively stronger the longer it's been in the fridge.
I'd like to replace some of it with water, but am not sure if that will effect the acidity to the point of it spoiling before we have a chance to eat them all.
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