Pickled Beets
Ingredients
- 7 c small beets
- 1 c sugar
- 1 1/2 c vinegar
- 1 c water
Instructions
Yield: 4 Pints. Prepare sand sterilize 4 - 1 pint canning jars and lids. Remove tops from beets, leaving 1 inch of stem. Wash and drain. Cover with boiling water and cook until tender. Remove skins, stems and root ends. Slice beets and place in hot sterilized jars. Mix sugar, vinegar and water in saucepan. Boil for five minutes. Ladle syrup into jars. Leave 1/8 inch headspace. Seal. Place in boiling water canner and process 10 minutes. Remove jars, cool and store in a cool, dry place.
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