Pickled Beets
Serves 1
3 quarts small beets - (abt 30)
2 medium onions sliced thin
3 cups water
3 cups white vinegar
3 cups sugar
3 tablespoons pickling spices
To cook beets, leave about 1 inch of the stem attached. Cover with
water and bring to a boil. Cook until they are just tender. Drain and
rinse with cold water to stop the cooking. Peel and slice. Add onions,
water, vinegar, sugar and pickling spices to a pan. Bring to a boil. Add
sliced beets and simmer for 15 minutes. Pack beets in hot, sterilized
jars, leaving 1/4 inch headspace. Make sure all the beets are covered
with the liquid . Process the beets in a hot water bath for 30 minutes.
This recipe yields 6 pints.
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