PICKLED BEETS
Yield: approximately 10 pints
1 peck beets
2-1/2 cups vinegar
3-1/2 cups beet broth
1-1/3 teaspoons plain flour
2-1/3 cups sugar

Wash and cut stems from beets. Put in large pan and cover with water. Cook until tender. Remove from heat and peel. Cut into quarters. Save beet broth. Pack beets in pint or quart jars. Strain beet broth, two or three times. Add to beet broth, vinegar, salt and sugar. Boil together and pour over beets in each jar. Seal jars.

Joann Fagerberg]]>