Pickled Beets
 Makes
1 quart.
Ingredients
- 10 - fresh beets
- 1 - quart vinegar
- 1 - teaspoon mace
- 1 - teaspoon ginger
- 2 - Tablespoons horseradish
- 1 - Tablespoon sugar
Directions
- Boil the beets without breaking the skins. (If they are small,
use about 15. Do not slice.)
- If large beets are used, slice thin.
- Pack beets into sterilized jars.
- Heat vinegar with mace, ginger, horseradish and sugar.
- When it comes to a boil, add horseradish and pour over the
beets in the jars. Seal.
- May be cooled and eaten same day.
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All text is available under the terms of the GNU Free Documentation
License.