Beet Pickles - cooking recipe

Ingredients

1 1/4 c. vinegar
2 1/2 c. beet juice (they were cooked in)
1 c. sugar
3 tsp. salt

Preparation

Pour boiling syrup over beets. Seal. Cold pack 1/2 hour in boiling water.
This fills 3 quarts of beets.
These can be used for Harvard beets also.