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Aunt Thelma's Pickled Beets
 Recipe by Thelma Shanley

2 cups white vinegar
4 cups water
2-1/2 cups sugar
4 to 5 pounds fresh beets
3 teaspoons salt
 Wash and peel beets. Slice or quarter and place in a large pot with the vinegar, water, and sugar. Bring to a boil and cook until the beets are just tender.

Immediately pack into sterilized 1-quart canning jars and seal. Add 1 teaspoon of salt to each jar before adding the beets and pickling liquid.. Makes about 3 1-quart jars.

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This page updated on 11/15/2001