Pickled Beets

10-12 pounds beets (without tops)

1 quart cider vinegar

2/3 cup sugar

1 cup water

2 tbsp pickling salt

Cut the tops and roots off flush with the beat.  Scrub thoroughly.

Place the beets on a rack in a large roaster.

Cover and bake at 400 degreese until tender, about 1 hour for medium sized beets.  Meanwhile, preheat hot tap water and jars in  canner.  prepare lids.

In a saucepan, mix the vinegar, sugar, water, and salt.  Heat to boiling.

When the beets are tender, fill the roaster with cold water.  Slip the skins off the beets.  Pack the beets in clean, hot pint jars, whole or cut.  Add brine to cover.  Leave 1/2 inch headspace. 

Process in a boiling water bath or steam canner for ten minutes.

jennifer Jo Fay

December 22, 2011