beets (for as many qt. you
1 c. vinegar (for each qt.)
1 c. beet juice (for each qt.)
1 Tbsp. sugar (for each qt.)
1 tsp. cinnamon (for each qt.)
1/4 tsp. cloves (for each qt.)
1/2 tsp. salt (for each qt.)
Wash and scrub beets. Do not peel, leave 1-inch of the
tops on. Cook beets until tender. Pack in scalded jars. For
each quart of beets you will need 1 cup vinegar, 1 cup of the
beet juice. This is the juice that the beets were cooked in.
In order to make sure the juice does not have stems in it you
can strain it through cheesecloth. Mix sugar, cinnamon, cloves
and salt and heat all ingredients; pour hot over the beets in
their jars. Cover jars with new lids and seal.
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