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PICKLED BEETS

2 cups sugar
2 cups water
2 cups vinegar
1 teaspoon allspice
1 thinly sliced lemon
1 tablespoon cinnamon
1 teaspoon cloves
1/2 teaspoon horseradish (optional)

Select about 3-4 lbs of small, tender young beets. Cook until tender. Dip into cold water and peel off skins. Make a syrup with the above ingredients.

Pour over the cooked beets and simmer for 15 minutes. Pack into hot jars and adjust seals.

Process in a boiling water bath canner for 10 minutes.

Submitted by: CM

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