| Pickled Beets |
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1 gal. sm. beets or sliced or quartered
2 c. sugar
1 long stick cinnamon
1 tbsp. whole allspice
3 1/2 c. vinegar
1 1/2 c. water |
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| Instructions |
| Cook beets with roots about 2 inches of stem until tender. Use enough water to cover. Dip in cool water and peel. Combine sugar, spices, vinegar, and add beets and simmer 15 minutes. Pack beets into hot sterilized jars and cover with boiling hot syrup. Seal.
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