Pickled Beets


1 can (15oz.) sliced beets
1 tablespoon pickling spices
1 cup sugar
½ cup white vinegar

Drain beets, discard juice, place beets in glass container. Mix vinegar, sugar and pickling spice together in sauce pan, bring to a boil. Boil 3-5 minutes. Pour over beets straining out spices, let set 24 hours to 2 weeks for best product.

1 cup vinegar
1 tsp salt
1 garlic clove, minced
½ cup brown sugar
2 tsp mixed whole pickling spices
8 to 12 medium beets, cooked, cooled, and sliced or quartered

Combine everything except the beets in a saucepan. Bring to a boil, simmer for 2 or 3 minutes, and pour over beets. Cool and chill. Can be stored in refrigerator for up to 2 weeks.