Canned Sweet Pickled Beets
From 1911:
Boil the beets tender; peel while they are hot; cut into quarters or use whole, as you like.
Fill hot, sterilized glass jars and pour over the beets this mixture:
One cup each of sugar and of water to 2 cupfuls of vinegar.
Fill the cans to overflowing with the boiling hot liquid and seal immediately.
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