Ingredients
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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
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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.
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