| | Directions | | Mix sugar, vinegar and water in pan. Heat until sugar is melted. Add pickle spice to juice. Add beets and let simmer 30 minutes. Remove spices and put into container and let cool. Beet juice can be used again. Let it warm and add more beets. Can use your own cooked beets. Do not cut beets until cooked, or they will bleed and turn white. Serves 10. |
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| Ingredients | | - |  | 2 cans beets, drained (15 ounce cans) |
| - | | 1 cup white sugar |
| - | | 1 cup cider vinegar |
| - | | 1/4 cup water |
| - | | 1 tablespoon pickle spice (tied inch cloth) |
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