Cooking for Daily Living
Potatoes and Vegetables
Pickled Beets

Put slices of cooked beets in a jar or bowl and cover with:

4 c. vinegar, 1/4 c. water, 1 Tbsp. sugar. May add a whole clove or two and piece of stick cinnamon. Hot vinegar solution penetrates faster.

If pickles are to be kept long, set canning jars filled with beet slices in hot water and pour boiling solution to one-half inch from top. Cap. Not necessary to process.