Recipe: Easy Pickled Beets

Easy Pickled Beets
rec.food.recipes/Johnson/1996
Yield: 18-20 servings

1 tablespoon mixed pickling spices
2 cups vinegar
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon salt
4 cans (16 ounces each) sliced beets

Place pickling spices in a cheesecloth bag.

In a large saucepan combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil.

Drain the beets, reserving 3/4 cup juice.

Stir beets and reserved juice into vinegar mixture in saucepan.

Pour into a 1-1/2-quart glass container. Cover and refrigerate overnight. Remove spice bag before serving.