Serves: 8
Total Calories: 183
Remove tops, wash thoroughly, cover with water and cook beets reserve water. When done, slip the skins and slice beets (or leave whole if they are small) and pack into hot, sterilized jars. Mix together reserved beet water, vinegar, sugar, salt, lemon slices, allspice, cinnamon, cloves bring to a boil. Pour boiling hot liquid over the beets, put new canning lids on and seal. Process 20 minutes in boiling water bath.
This Beet Pickles recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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