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Pickled Beets

My mama didn't have a green thumb, but there were two things she could grow, BEETS & ZUCCHINI!! Here's her recipe for sweet pickled beets, Enjoy!
Course: Canning
Cuisine: American
Servings: 3 pints
Author: Dee Hutchins-Reynozo

Ingredients

BEETS:

  • 3-5 lbs. small beets

PICKLING LIQUID :

  • 1 c. white vinegar
  • 3/4 c. water
  • 3/4-1 c. granulated sugar
  • Cheesecloth (to wrap spices in)
  • 1 tsp. whole allspice
  • 6 whole cloves
  • 1 (3-inch) cinnamon stick

Instructions

  • BEETS: Wash beets leaving a 1-inch stem and root intact to prevent bleeding.
  • In a large pot, cover the beets with water and boil for 25 minutes.
  • PICKLING LIQUID: In a large saucepan, combine the vinegar, water, and sugar. In a cheesecloth tie together allspice, cloves, and 1 cinnamon stick and drop into liquid.
  • Bring to a boil, reduce the heat, and simmer for 15 minutes. Remove cheesecloth and discard.
  • Skin and slice the beets. Pack into sterilized jars. Cover with pickling liquid leaving ½ inch headspace.
  • Place on lids, seal, and process for 30 minutes.