Pickled Beets

1 1/2 quarts canned beets (2 no. 10 cans) -- sliced or whole
1/2 quart cider vinegar
1/2 cup brown sugar
1 7/8 ounces granulated sugar -- scant 1/2 cup
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cinnamon sticks
1/4 teaspoon whole cloves
1/4 teaspoon whole allspice

Drain beets. Reserve 1 cup juice for next step.

Mix vinegar, sugars, spices, and liquid from beets.

Heat to boiling point. Boil 5 minutes.

Pour hot mixture over beets. Chill 24 hours before serving.


NOTES : This is Gale's favorite beet recipe. Sliced onions, separated into rings, may be added. Also, granulated sugar may be substituted for brown sugar.