This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This recipe has been requested and I hope it is the one wanted.

PICKLED BEETS.

1 quart cold-boiled beets
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon brown sugar
1 teaspoon caraway seed (optional)
1 pint vinegar

Pack beets in crock or jars. Sprinkle with salt, pepper, sugar and caraway seed; cover with cold vinegar.

Cold hard-cooked eggs may be placed in with the beets, then sliced for decoration. The egg whites will be red and pickled; however they must be used in a few days.