Judy chapman's pickled beets
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1 | cup | Beet juice |
| 1 | cup | Vinegar |
| 1 | tablespoon | Whole pickling spice |
| ½ | teaspoon | Pickling salt |
| 5 | recipes = 9 qts. | |
Directions
Leave 2 inches of stem and wash beets. Cook until tender (15-20 minutes) in enough water to cover. Lift out of boiling juice and pour cold water over them. Slip off the skin. Mix all ingredients above and bring to a boil. Add skinned beets and boil 15 minutes.
Pack in sterilized jars and make sure juice covers beets, and seal.