Pickled beets #2

Yield: 1 Servings

Measure Ingredient
2 quarts Small young beets
2 cups Sugar
2 cups Water
2 cups Vinegar (5% strength)
1 teaspoon Cloves
1 teaspoon Allspice
1 tablespoon Cinnamon

Wash beets & cook until tender. Dip in cold water & peel off skins. Make syrup of sugar, water, vingar, cloves, allspice & cinnamon. Pour over beets & boil 10 minutes uncovered. Pack beets with syrup to cover into hot sterilized jars & seal at once. ANNA MAE COOKE

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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