Pickled Beets

Submitted by: alyster

Ingredients:

8-9 lb small fresh Beets
1 tbsp Mustard seeds
1 tsp Celery seeds
3 1/2 c Vinegar, 5% acidity
3 c Sugar
1 1/2 tsp Pickling Salt

Method:

- Leave root and 1 inch of stem on beets, scrub with a brush. Place beets in a saucepan, add water to cover. Bring to a boil, cover. Reduce heat, and simmer 35-40 minutes or until tender. Drain, reserving 2 1/2 cups liquid. Pour cold water over beets and drain. Trim off beet root and stems, then rub off skins. Set beets aside. Combine mustard seeds and celery seeds in a cheesecloth bag.

- Combine vinegar, reserved beet liquid, sugar, picking salt, and spice bag in a Dutch oven. Bring mixture to a boil, reduce heat, and simmer 15 minutes. Pack beets into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 30 minutes. Yields 7 pints.

Recipe added or updated on: July, 2004.