Pickled Beets - cooking recipe

Ingredients
    4 (16 oz.) cans small whole beets
    2 c. sugar
    2 c. water
    2 c. vinegar
    1 Tbsp. pickling spice
    1 tsp. ground cinnamon
    1 tsp. salt
Preparation
    Drain juice from three of the cans of beets, but save the juice from the fourth.
    Combine the ingredients in a large saucepan. Heat to boiling.
    Turn off and add beets.
    Place in half-gallon jar and refrigerate for 6 to 8 hours.
    Will keep up to 4 weeks.

Leave a comment