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PICKLED BEETS beets (for as many qt. you want) 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!