Beets. 2 quarts vinegar. 2 lbs. (4 cups) brown sugar. 1/4 teaspoonful powdered alum.

Select the large red variety of beets for this pickle. Wash, then cover with scalding water and boil until tender. Take them from the pot one at a time, and plunge into cold water; as you do this twist the skin off by clasping the vegetable firmly in your hands. When all are skinned cut them into slices, or strips, or fancy shapes as you prefer.

Place loosely in glass jars, taking care that they do not lie so closely together that the liquid cannot reach and surround each piece.

Add the sugar to the vinegar and when it is dissolved add the alum and pour when boiling over the beets.

Then seal.

Another Method: Boil and remove the skins from several bunches of beets. Have ready enough boiling vinegar to cover the beets, allowing two cupfuls of sugar and two tablespoonfuls of mixed spices to each quart of vinegar. Fill glass jars with the beets, pour in the boiling vinegar and seal while hot.