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Ingredients
- 3 to 4 qt. beets
- 1 1/4 c. white vinegar
- 3 c. hot water
- 2 1/4 c. sugar
- 1 1/2 tsp. salt
Method
- Cook beets until tender then slice and cut into bite size pieces.
- Combine water, vinegar, sugar and salt.
- Pour over beets; let stand overnight.
- To can, cold pack 5 to 10 minutes.