Beth's Grandmother's Pickled Beets
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Notes Ingredients
Original recipe makes 3
Verified by stevemur
Beth's Grandmother's Pickled Beets Preparation
Boil or steam beets until tender. Reserve 1 c of the cooking liquid, then drain beets and let them get cool enough to handle. Peel, slice, and pack beets and onions in 3 pint jars. Combine reserved liquid, sugar, vinegar, allspice, cloves, and cinnamon in a pot; bring to simmer and cook 5 mins. Strain; pour over beets. Cool, cover, and refrigerate 24 hrs.
Notes
Substitute apple cider vinegar for white vinegar.
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Calories Per Serving: 954
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Beth's Grandmother's Pickled Beets Reviews
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Substitute apple cider vinegar for white vinegar.
[I posted this recipe.]
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