Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 quarts | Small beets; boiled, skinned |
| 3 cups | Vinegar |
| 2 cups | Water |
| 2½ cup | Sugar --or-- |
| 15 drops | Artificial sweetner |
| 2 teaspoons | Allspice |
| 1 \N | Stick cinnamon; 3-inches long |
| ½ teaspoon | Cloves |
| 1 teaspoon | Salt |
Combine vinegar, water, sugar, spices and salt. Bring to boil and simmer 15 minutes. Add beets and simmer 5 minutes. Pack beets into sterile jars.
Bring syrup to a boil; pour over beets and seal. Note: By using artificial sweetener this can be used for diabetics or dieters.
NOTE: Get a book on canning if unusure about sealing and processing.
MRS WAYNE SHADDEN (VIVIAN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .