Contributed by Candy Miller
Beet Pickles… Makes six pint jars or three quarts. (Or try half a recipe.)
Fill a large six-quart pot with beets (greens removed), cover with water, boil and simmer until tender. Drain water. Let beets cool overnight or until cool enough to handle to peel, slice or cut into chunks.
(In six-quart pot, bring syrup to boil while peeling and cutting up the beets.)
• 2 cups apple cider vinegar
• 2 cups sugar
• 4 cups water
• 1 cinnamon stick
• 1 Tbsp. pickling spice
• 1 Tbsp. whole cloves
Put loose spices in tea ball or tied cheesecloth bag and place in cold syrup before boiling. Bring syrup to a rolling boil. Add prepared beets to boiling syrup and return to boil. Simmer for five minutes. Ladle beets and syrup into hot, sterilized jars. Cover with sterilized lids and rings. Set jars at room temperature to cool and seal.
My mom would make this delicious recipe. We would can many vegetables and fruits every year!