BEET PICKLES
Author: Marie Rogers
Recipe type: Appetizer
- 4½ cups vinegar
- 5 cups sugar
- 1 c. water
- Cook beets in salted water until tender.
- Drain
- Remove beet skins by pressing skins gently with fingers under running cold water.
- If beets are small, leave whole, If large, slice or cube.
- Place beets in vinegar mixture.
- Bring to a simmer.
- Pack into scalded jars and seal.
Recipe by A Vintage Kitchen at https://www.avintagekitchen.com/?p=1086
3.3.3070