Eloda Berkin
4 quarts beets, boiled, peeled and sliced
Brine:
2 quarts vinegar
2 cup brown sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
Pack beets in sterilized jars. Bring brine to a boil. Strain out spices. Pour brine over beets and seal jars.
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