Here’s another recipe clipping for pickled beets that has a couple different flavor suggestions: sliced lemon and freshly grated horseradish. This was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
…and asked if large ones could be used. We suggested that since they are large, cut them in strips or in large chunks. Cook before slicing. Wash and cook unpeeled beets while tender, cool and skin.
Prepare jars for canning. Next prepare pickling solution of 2 cups sugar, 2 cups of water, 2 cups of vinegar.
Add 1 teaspoon of ground cloves, 1 teaspoon of allspice, 1 tablespoon of cinnamon and 1 thinly sliced lemon.
Pour over prepared beets and simmer for 15 minutes. Pack beets into sterilized jars, cover with boiling syrup and seal.
If your family enjoys horseradish add a little freshly grated or prepared to the pickling syrup.
Please read the Safe Canning & Food Preservation section if planning on canning this recipe.