Kitchen

[RedTop]

My family loves pickled beets and pickled eggs for Easter.   The recipe I use is the same one printed in an old Kerr canning book that calls for the beet juice, water, white vinegar, sugar, cinnamon, cloves and allspice.  If the aroma takes my breath and makes me cough, it's the strength I'm aiming for.   

[Zhills]

I buy the store brand, plain beets and make my own.

Pickled Beets

3/4 Cup vinegar

1/2 Cup sugar

1 heaping tsp Pickling Spice (cinnamon is good added)

2 cans cut beets (drain but save juice)

It says to tie spices in a bag, but I never do.

Combine vinegar, sugar and spices.  Bring to boil.  Stir in drained beets and the 3/4 cup beet juice. 

Turn off and let cool.  Pour into 1 quart jar and add more juice to cover if necessary.  Best if left in fridge overnight.