Vinegar Pickled Beets
|Sliced beets||2 Pound|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vinegar||3⁄4 Cup (12 tbs)|
|Cinnamon sticks||2 (3 Inch)|
Drain beets, reserving liquid in small saucepan.
Add sugar, vinegar and cinnamon sticks to reserved liquid.
Heat to boiling, stirring constantly.
Pour over beets; cool.
Cover; refrigerate at least 8 hours.
To serve, remove beets with slotted spoon.