Pickled Beets

Ingredients

• 4 quart beets
• 3 cup vinegar
• 2 cup water
• 2 cup sugar
• 1 3-inch stick cinnamon
• 2 tsp whole allspice
• ½ tsp whole cloves
• 1 tsp salt

Method

1. Cook the beets until tender, drain and remove the skins, and slice.
2. Combine the remaining ingredients in a large kettle. Bring to a boil, reduce heat and simmer 15 minutes. Add the beets and simmer 15 minutes more.
3. Pack in sterilized jars. Bring the syrup to a full boil and pour over the beets, and seal in jars.

Notes

Recipe from Esther Ruebush.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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