Yield: 1 Servings
|3 quarts||Small; young beets|
|2 cups||Vinegar; 5% strength|
Wash beets and cook until tender. Dip in cold water and remove skins.
Slice. Make a syrup of the remaining ingredients, pour over the sliced beets and boil slowly for 10 minutes, uncovered. Pack beets with syrup to cover into hot, sterilized jars. Seal at once.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .