• 3 15-ounce cans of sliced beets*

• 3 cups granulated sugar

• 2/3 cup cider vinegar

• 2 tablespoons mixed pickling spices

1. Combine sugar, vinegar and pickling spices in saucepan.  Bring to a boil and boil 1 minute.  Cool slightly.

2. Drain beets.  Repack into a clean quart jar with a tight fitting lid.

3. Strain spices from cooled sugar, vinegar, spices mixture.  Pour warm syrup over beets in jar.  Close jar tightly.

4. Store in the refrigerator for one week before serving.   

Yields 1 quart. 

*1 quart dill pickles without garlic, drained, and cut pickles into 1/4-inch slices can substitute for canned beets. 

Provided by:

Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu