Monday, August 20, 2012

Pickled Beets, Abbie Hyde Purser

Boil until done. Put in cold water to peel. Put 2 cups water, 2 cups vinegar, and a cup of brown or white sugar in a pan and bring it to a boil. Pour over the beets. Put 4 whole cloves in a quart bottle, or 2 in a pint. Seal.
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