Heat It, Beet It, Eat It - Pickled Beet Recipe from Ball

                                                                Pickled Beets

One of the best recipes for pickled beets is in the Ball Blue Book for Home Canning and Freezing.  My 1953  copy was given to me by my father-in-law, Wilson Hackney.   More current versions of this book are available.

Here it is:

1 gallon small beets                                                  2 sticks cinnamon
2 cups sugar                                                               1 tablespoon allspice
1 1/2 teaspoon salt                                                    3 1/2 cups vinegar

Wash and drain beets.  Cover with boiling water.  Cook till tender.  Remove skin, stem and root ends.  Add suger, salt, spices and 1 1/2 cups water to vineger.  simmer 15 minutes.  Pack beets into hot sterilized Ball jars.  Heat liquid to boiling Pour liquid over beets.  If not enough liquid to cover, add more vinegar.  Process pints and quarts for 30 minutes in boiling water bath.

If you've never canned before, be sure to folow directions for preparing jars for canning and for sealing..   Use cautionl when working around boiling liquids, etc.  Follw instructions carefully.

I like lots of spice so I use a bit more spices.  I also undercook the beets a little because I like them a little crunchy.  Delish!