Canning Beet Pickles

Photo: flickr user Stevie Rocco

Preparation

Pull beets when about the size of golf ball or bigger. Always hand twist off tops and leave on the roots. Wash and put in a large kettle. Cover with water; boil until the skins slip off real easy, maybe an hour or more. Remove from heat and put in cold water. Peel off skins and roots. Cut in quarters. Wash off beets and put in an enamel or stainless steel dish pan.

Make a mixture of 1 cup vinegar, 2 cups water, and 1 cup sugar. Keep repeating until all of the beets are covered, then put in 2 tablespoons pickling spices. Bring to a boil; pack beets into hot jars to 1/2-inch from top.

Clean rim of jar. Screw on lids very tight. Turn top side of jar down to help seal the lids until cool. Let set a few weeks before eating.