Pickled Beets

Audrey Simpson, D.H.S.

  • 3 lb beets
  • 1 stick cinnamon
  • 1 tsp whole allspice
  • 6 whole cloves
  • 1 pint vinegar
  • 1/2 cup water
  • 1/2 cup sugar

Cook beets in boiling water until tender. Remove skin, roots and tops. Tie spices in cheese cloth bag. Heat vinegar, water, sugar, and spices to boiling. Add beets, whole or sliced. Boil 5 minutes. Remove spice bag. Pack beets in sterile jars. Fill jars with hot liquid. Seal

Makes about 3 pints.





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