Blue Ball Book:
3tbsp pickling spice
. 2 1/2 cups white vinegar.
1 cup water.
1 cup granulated sugar.
10 cups prepared beets.
Prepare canner, jars lids.
Tie pickling spice in square of cheesecloth.
In a large stainless steel saucepan combine vinegar water sugar and spice bag.
Bring to a boil over medium-high heat.
Stir to dissolve sugar. Reduce heat and boil gently for 15 minutes until spices have infused the liquid. Discard spice bag.
Add beets and return mixture to a boil.
Using a slotted spoon ladle the beets into hot jars to within a generous 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover beets leaving 1/2 inch headspace.
Remove air bubbles and whistles headspace by adding more hot pickling liquid if necessary. Put lids and rings on jars. Screw bands you meet resistance then increase to a finger-tip. Place jars in canner completely cover with water. Remove canner lid.
Wait 5 minutes then remove jars cool and store.
OR
OLD FASHIONED PICKLED BEETS
2 c. sugar
2 c. water
2 c. vinegar
1 tsp. cloves
1 tsp. allspice
1 tbsp. cinnamon
Mix ingredients and pour over previously cooked and sliced or diced beets and boil 15 minutes. Pack into jars and seal; water bath 30 minutes.
2 c. sugar
2 c. water
2 c. vinegar
1 tsp. cloves
1 tsp. allspice
1 tbsp. cinnamon
Mix ingredients and pour over previously cooked and sliced or diced beets and boil 15 minutes. Pack into jars and seal; water bath 30 minutes.
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