Discovered that I could make pickled beets from a jar of regular sliced beets. They don't taste as good as the other years when I've canned them from scratch.Gr. Judy's Recipe:
2 c. sugar
1 T. whole allspice
1 1/2 t. salt
2 sticks cinnamon
3 1/2 c. vinegar
1 1/2 c. water
3 qt. small beets, cooked and peeled
Simmer all ingredients for 15 minutes. Then pack in hot canning jars and cover with boiling liquid leaving 1/2 inch of head space. Remove cinnamon sticks. Water bath for 30 minutes. Makes 6 pints.
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