3 quarts peeled, cooked beets ( about 24 small )
2 cups sugar
2 sticks cinnamon
1 Tablespoon whole alspice
1 1/2 teaspoons salt
3 1/2 cups vinegar
1 1/2 cups water
Combine all ingredients, except beets in a large sauce pot. Simmer 15 minutes. Pack beets into hot jars, leaving 1/4 head space. ( cut larger beets in half, if necessary ) Remove cinnamon. Bring pickling liquid to a boil. Pour hot liquid over beets, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 30 minutes in boiling water bath.
If you enjoyed this article, please consider sharing it!
