BEET PICKLES 
2 c. sugar
1 tbsp. whole allspice
1 1/2 tsp. salt
3 1/2 c. vinegar
1 1/2 c. water
3 qts. peeled, cooked sm. beets

To cook beets, wash and drain beets. Leave 2 inches of stems and the tap roots. Cover with boiling water and beets; simmer 15 minutes.

Pack beets into hot jars, leaving 1/2 inch head space, cut larger beets in half.

Bring liquid to boiling. Pour, boiling hot, over beets, leaving 1/2 inch head space. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: about 6 pints.

 

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