5 to 6 c. cooked, peeled & sliced or diced beets

BRINE:

1 c. red wine or apple cider vinegar
2 c. water
1 tsp. pickling spice
1 c. sugar
4 tsp. salt

Peel beets after they are cooked so they won't bleed too much. Mix first four ingredients of brine in large heavy pan. As it begins to boil, wrap pickling spice in cheesecloth and steep in mixture for about 8 to 10 minutes until brine is sweet-sour. When desired taste is acquired, remove spices and add prepared beets (cooked and sliced).

If beets are to be canned, quadruple amounts. Bring beets and brine just to boiling. Quickly ladle into hot, hot sterilized jars. Seal with hot sterilized lids. If beets and jars are hot enough no other processing is necessary. Be sure beets are covered with brine in jars. If you don't can them, these beets freeze well. When serving, chill beets thoroughly and serve cold. Do not reheat to serve.