Pickled Beets
4 lbs beets
spiced vinegar
sugar
Select small beets and boil until tender. Put in cold water, and remove skins at once. Place them in glass jars whole, as whole beets keep their color better. Fill to overflowing with hot spiced vinegar, well sweetened and seal at once.
ORIGINAL RECIPE WAS FOUND IN THIS MAGAZINE
AMERICAN COOPERATIVE JOURNAL, SEPTEMBER 1921