Title: World's Best Pickled Beets
Categories: Blank
Yield: 4 Servings

***** NONE *****

Wash beets well. Leave on 1-inch stem. Cook in water with a little salt (not iodized). Cook until tender. Drop in cold water. Slip off skins. Cut in cubes of slices.

Make syrup of:

Õ4 c. sugar 2 c. beet water 2 c. vinegar 1 thinly sliced lemon 1 tbsp. cinnamon 1 tsp. cloves 1 tsp. allspice Õ Bring to a boil. Add beets and bring to a boil. Put in hot jars and seal. Makes syrup for 6 pints.

NOTE FROM AUNT FANNIE: Grandma used to make pickled string beans. She put them in a crock out in the milk house in the summer to keep them cool (a gallon crock). I used to go out and fish some out and eat them. They were delicious.

I think she made them with vinegar, sugar, water and salt. Something like pickled beets. Usually she used yellow string beans.

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