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Sweet and Sour Beets
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8 quarts beets
4 1/2 c. water
4 1/2 c. sugar
6 c. vinegar
4 tbsp. mixed pickling spices
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Cut tops off of beets leaving 1 inch of stem; wash and scrub beets to remove dirt. Place clean beets into a large pot and fill the pot with enough water to cover beets. Cook over low to medium heat until beets are tender; about 30 to 40 minutes. Check if beets are done cooking by piercing with a fork. Cool beets. Slip off outside skins. Keep whole, slice or cube the beets. In a medium size pot combine water, sugar and vinegar. Place the pickling spices into a cloth bag and add to the pot. Bring to a boil and simmer for 5 minutes; remove the spice bag. Pack the beets into prepared jars. Pour the hot syrup over the beets leaving a 1/2” space from top of jar. Seal and process in a boiling water bath canner for 30 minutes. Makes about 8 quarts. |
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