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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