This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

1-2-3 PICKLED BEETS

30 small beets or enough for 3 pts.
1/2 cup liquid from beets
1 cup sugar
1 1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves

Boil beets in salted water till tender. Drain, reserving liquid. Remove skins and pack beets in hot jars.

Meanwhile combine remaining ingredients and bring to a boil. Cover beets with boiling liquid, then seal your jars.

Makes 3 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.