Pickled Beets

This recipe is from Jenny's collection and may contain incomplete directions. It is not in Jenny's handwriting. Not Cathy's either. Not sure.

Ingredients:

• 24 small beets (or larger sliced)
• 1 Cup liquid beet juice
• 1 pint vinegar ( I use brown )
• 1-1/4 Cup sugar
• 2 Tablespoon salt
• 6 whole cloves
• 1 3" Cinnamon stick
• 3 medium onions, sliced

Instructions

Remember, this is Jenny's recipe. don't shoot the messenger. ;)

• Wash Beets. Remove beet tops (leaves) leaving roots and 1" stem.
• Cover with boiling water and cook until tender
• Drain -- reserve cooking liquid -- remove skins and slice
• Continue cooking 1 Cup of liquid (or however much juice you want) add vinegar, sugar, and salt - add spices and bring to a boil.
• Add sliced beets and onions then simmer for at least 5 minutes
• Remove spices and continue simmering while quickly packing beets and onions into pint jars. Fill jars to 1/2" top top- clean jar top - put on lid and ring then put in boiling H20 canner for 10 minutes.

Yield : 4 pints