10 medium fresh beets
Water
1 tablespoon of vinegar
1 teaspoon of salt
2 cups of granulated sugar
2 cups of water
2 cups of cider vinegar
1 lemon, thinly sliced
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon ground cinnamon
Add 1 tablespoon of vinegar and 1 teaspoon of salt to 6 cups of water. Add beets and cook 25-30 minutes or until tender. Drain and run under cold water. Peel and slice.
In a saucepan, heat sugar, 2 cups of water, 2 cups of vinegar, lemon slices, and spices. Bring mixture to a boil and add the sliced beets; simmer for 15 minutes.
Store beets in the refrigerator in a tightly covered in container, or fill canning jars with beets and add vinegar solution to within 1/2 inch of the top. Seal and process in hot water bath for 8 minutes.
-- Cindy Merx
