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Ingredients
- 1 c. vinegar
- 2 c. water
- sugar to taste
- medium beets (if you use large beets, quarter them)
Method
- Cut top of beets off.
- Wash and cook in cold pack canner.
- Let water come up over beets.
- Cook until tender and peel.
- Make a mixture of vinegar and water.
- May need several cups of vinegar and water, according to amount of beets.
- Sweeten to taste.
- Pour over beets; bring to a boil.
- Put in jars.
- Pour mixture over beets and seal.