Pickled Beets

Ingredients

• 10 lbs beets
• 1 Tablespoons pickling salt
• 2 cups granulated sugar
• 2 cups vinegar
• 2 Tablespoons pickling spice, tied in cheesecloth bag
• 2 cup water
• (makes approx 5 quart jars)

Directions

1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on beet size.
2. Drain, cool and peel beets, Cut beets into roughly 2 inch pieces, set aside.
3. Sterilize 5 quart jars or 10 pint jars and lids.
4. Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil, reduce the heat and simmer 10 minutes.
5. Add the beets to the pickling liquid and return to a boil.
6. Remove the spice bag.
7. Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving ½ inch head space.
8. Remove any air bubbles with a non-metal utensil.
9. Add additional pickling liquid, if needed, to keep the proper head space.
10. Wipe the jar rims thoroughly with a clean damp cloth, top with lids and screw tops.
11. Place on counter until lids pop to seal, if they do not seal refrigerate jars until ready to enjoy.