Pickled Beets (Sweet), Darlene Purser Bair

Wash beets. Leave 3 inches of tops on and roots. Cook until skins slip easily (about 15 minutes). Put into cold water. Remove skins, tops and roots.

Syrup:
2 cups sugar
2 cups water
2 cups vinegar
1 tsp cloves
1 tsp allspice
1 tsp cinnamon

Pack beets into jars to within 1/2 inch of top. Pour boiling syrup over beets to within 1/2 inch of top of jar. Process 30 minutes in boiling water bath.

 

Darlene Purser Bair