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Pickled Beets

From Rivervalley.locallygrown

<p>A very simple recipe. Cloves may be added as desired.</p>
Source: Internet (Entered by Jerry Markham)
Serves: Depends upon amout of fresh beets used

Some Fresh Beets
4 cups Sugar
2 cups Water
2 cups Vinegar

Step by Step Instructions
  1. Cook beets (boil) in enough water to cover until tender. Allow to cool enough to handle. Remove outer skin from roots, (it should slip right off). If roots are small (1" or less)leave whole, otherwise quarter or half as desired. Place beets in clean pint jars.
  2. boil brine ingredients and pout over beets in jars to within 1/2 inch of rim.
  3. Wipe jar rims to remove any splatters
  4. Apply domes and rings
  5. Process 10 minutes in hot water bath canner. ( If any jars don't seal within 24 hours place in refrigerator and use immediately or reprocess with new dome).
  6. Should make 5 pints.