Pickled beets #1

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 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, .

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