Pickled Beets

Adapted from the Joy of Gardening Cookbook

  • 6 cups diced cooked beets
  • 2 cups water
  • 1 1/2 cups white vinegar
  • 1 1/2 cups sugar
  • 1 cinnamon stick
  • 20 whole cloves
  • 5 allspice berries

Place beets in a crock or large jar.

Combine the remaining ingredients in a pot and heat. Pour over beets.

Refrigerate for 1 or 2 days before serving.

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