Pickled beets #4

Yield: 6 Servings

Measure Ingredient
2 pounds Beets
2 cups Sugar
2 cups Water
2 cups Cider vinegar
1 \N Thinly sliced lemon
1 tablespoon Cinnamon
1 teaspoon Cloves
1 teaspoon Allspice

From: Claudia Knowles <KnowlesCM7@...> Date: Tue, 6 Aug 1996 14:08:20 -0400 Wash beets and leave at least one inch of stems. Cook in water with a little bit of salt.When tender drain and cover in cold water and remove skins. Slice or cube as desired. SYRUP:Mix all the other ingredients in saucepan and bring to a boil, add the beets and bring to a boil again, Put beets in bottles and pour syrup over. Very Good , Recipe from New Brunswick Women's Cook Book and these beets can be eaten the same day, no need to set like other pickles.

EAT-L Digest 5 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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