Canning Pickled Beets

PICKLED BEETS

(from Grandma Bradshaw)

Clean beets and leave 1” of stem and root. Cook in water until tender.... 15 to 30 minutes depending on size. When cool enough to handle peel them. Cut off tops and roots and the skin should fall off easily. (use plastic gloves as they will stain).

Prepare syrup

(For 6 qts or 12 pints)

8 cups water

3 cups vinegar

4 cups sugar

1 ½ teaspoon salt

Bring to boil – add the beets if they are not hot. Once beets are hot again, scoop them out of syrup and fill jars. Pour syrup into jars and remove trapped air. Wipe rims. Put on washed and heated lids and hand tighten rings. Process pints 30 min in boiling water bath.