INGREDIENTS

INSTRUCTIONS

SYRUP
Cut tops off beets. Wash beets, removing dirt. Place in large pot and cover
with water. Bring to a boil and cook for 20 to 30 minutes until beets are
done. Drain and place in cold water. Peel skins and roots off. Slice beets
and pack into jars. Combine sugar vinegar and water in saucepan. Place
pickling spice in cheesecloth and tie up, making it about the size of a
small walnut. Place the pickling spice sack into the syrup. Heat syrup
until sugar is dissolved and simmer for another 5 minutes to get flavors
from pickling spice. Remove sack and pour syrup over beets. Remove air
pockets by inserting a knife around the sides of the jar. Make sure syrup
is just at the neck of the jar. Wrip off the top of jars to remove any
syrup or beet juice. Seal. Place jars in cold packer. Pour water around
jars until water reaches about 1/2 inch below neck of jar. Cover. Bring
water to a boil and continue boiling for 20 minutes. Remove beets from cold
packer.
NOTES : Pickling spice is optional.  I like the little extra flavor though.
Recipe by: Iris Dunaway Posted to EAT-L Digest by "Iris E. Dunaway"
<hister@JUNO.COM> on Jul 5, 1997

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