Cookbook Side Dishes Vegetables

Grandma Young’s Pickled Beets

2 – 15 oz. cans sliced beets
1 1/2 C. beet juice
1 1/2 C. sugar
1 1/2 C. vinegar

Drain beets, reserving liquid, and put in quart jar. Bring beet juice, sugar and vinegar to boil. Pour over beets, cool and refrigerate. When beets are gone and juice remains, you can open another can of beets, drain and add to pickled juice.

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