Randy's Vegetarian Cookbook

Pickled Beets

1  15 to 16 ounce can beets
1/2 cup sugar
3/8 cup vinegar
1  cinnamon stick (3 inch)

Boil beet liquid with the next three ingredients. Slice beets (if they aren't already sliced). Turn off heat and add beets. Cover, let cool, and refrigerate for at least 8 hours.

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