Pickled Beets

6 quarts canned beets (2 no. 10 cans), sliced or whole
2 quarts cider vinegar
1 pound brown sugar
8 ounces granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice
Servings: 50
1. Drain beets. Reserve 1 cup juice for next step.

2. Mix vinegar, sugars, spices, and liquid from beets.

3. Heat to boiling point. Boil 5 minutes.

4. Pour hot mixture over beets. Chill 24 hours before serving.


Yield: 2 gallons

Notes: Sliced onions, separated into rings, may be added.

Granulated sugar may be substituted for brown sugar.