Gram Irene’s Pickled Beets – This easy recipe delivers old fashioned flavor with safe canning guidelines for the modern cook.
3 quarts beets (about 24 small)
3 1/2 cups cider vinegar
1 1/2 cups water
2 cups sugar
1 tablespoon pickling spice
1 stick cinnamon
Sterilize jars, fill water bath canner, prep canning area and lids.
Wash beets and trim tops to about 1 inch. Boil beets about 15 minutes to half an hour, depending on the size of the beets, or roast for 1-2 hours. Drain, cool and remove skins. Cut into bite size chunks or slices.
Combine all ingredients except beets in a large sauce pot. Bring vinegar water mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon stick.
Pack beets into hot jars, leaving 1/4 inch head space. Ladle hot liquid over beets, leaving 1/4 inch headspace. Remove air bubbles with a thin plastic spatula of chopstick.
Wipe jar rims and screw on two-piece caps until finger tight. Process pints and quarts 30 minutes in a boiling water water canner.
Remove jars from canner and allow to cool completely. Remove rings, wipe up any spills. Date and label jars and store in a cool, dark location.