Name: Aiuli's Pickled Beets
Ingredients: 1 lg Bunch beets ( about 1-1/2lbs); 3/4 c White vinegar (I use rice vinegar); 2 tb Sugar (I use fructose); 6 Allspice berries; 4 Whole cloves; 1 Bay leaf

I contend that many Christians want to speak to others about the Lord but do not for fear that the observable, daily sin in their lives is too contradictory for them to witness….If God does not use sinners as His witnesses, there will be no human witnesses, since there are no perfect people…This does not change the fact that the more Christlike our lives, the more convincing our words about Christ. We need to do what we can to eliminate any sin that makes our words look inconsistent. But while attempting to do that we must be convinced that we cannot delay our witnessing until we reach sinless perfection. Otherwise, we would never share the gospel! Part of the beauty of our message is that God saves sinners, sinners like us.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	lg	Bunch beets ( about 1-1/2lbs)
3/4	c	White vinegar (I use rice vinegar)
2	tb	Sugar (I use fructose)
6		Allspice berries
4		Whole cloves
1		Bay leaf

INSTRUCTIONS

The three of us love this pickled beet recipe from Farm House Cookbook.
1. Trim beet stems, leaving 1/2 inch of stem intact. Do not trim roots.
2. Bring water to a boil in the bottom of a vegetable steamer. Add beets,
cover, and steam until nearly tender but still offer resistance when tested
with a sharp knife about 15 to 20 minutes. Remove steamer basket from heat.
3. While beets are steaming, combine vinegar, sugar, spices, and herbs in a
saucepan. Cover and bring to a boil. Lower heat and keep warm.
4. When beets are cool enough to handle, carefully scrape off the skin,
trim the stem and root ends. Slice the beets into 1/8 inch thick slices and
place in glass bowl. Cover with warm vinegar mix and set aside to cool.
When cool, cover and refrigerate for at least 24 hours before using. They
will keep for about 3 weeks. Makes 2 cups Posted to fatfree digest V97 #197
by [email protected] on Sep 1, 1997

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