Wash beets and leave at least one inch of stems. Cook in water with a little bit of salt.When tender drain and cover in cold water and remove skins. Slice or cube as desired. Syrup:Mix all the other ingredients in saucepan and bring to a boil, add the beets and bring to a boil again, Put beets in bottles and pour syrup over. Very Good , Recipe from New Brunswick Women's Cook Book and these beets can be eaten the same day, no need to set like other pickles.

Eat-L Digest 5 August 96

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,