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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Even though this is my Grandma Cupp's recipe, I always associate my Aunt Sissie with beets. Maybe it's because she and Uncle Bill always had such a wonderful vegetable garden. I can close my eyes and still see her sitting in the porch swing peeling beets. From the kitchen of Viola Washam Cupp. Ingredients:
3 1/2 cups beets (cooked, peeled & sliced) |
1/2 cup vinegar, boiling |
6 whole cloves |
1 small piece cinnamon |
1 pinch salt |
1 piece red pepper |
1 tablespoon sugar, if desired |
Directions:
1. Pack beets into a quart jar. Pour in boiling hot vinegar to cover beets. Add other ingredients. Seal tight and refrigerate.
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