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Steamin' Down the Tracks with Viola Hockenberry
by Janette Blackwell

1 15-oz. can sliced beets
1 cup cider vinegar
2/3 cup white sugar
1/3 cup brown sugar
2 teaspoons mixed pickling spices
1 one-inch piece stick cinnamon
1 teaspoon salt

Drain the beets, reserving the juice. Put beet juice in a measuring cup, add enough water to make 1 cup. Put this and all other ingredients except beets in an enamel or nonreactive metal pan, bring them to a boil, cover, and simmer 5 minutes.

Add beets, cover again, and simmer 10 minutes. Spoon the beets into a quart jar, pour the liquid over them, and store them, covered, in the refrigerator. The beets will taste fairly pickled after 3 days, though you may want to wait a week before using them.

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