*  Exported from  MasterCook  *

                              Pickled Beets

Recipe By     : Iris Dunaway
Serving Size  : 1    Preparation Time :0:00
Categories    : Canning, Preserves, Etc.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        beets
                        SYRUP
   2      cups          water
   2      cups          sugar
   2      cups          vinegar
                        pickling spice (optional)

Cut tops off beets.  Wash beets, removing dirt.  Place in large pot and
cover with water.  Bring to a boil and cook for 20 to 30 minutes until
beets are done.  Drain and place in cold water.  Peel skins and roots
off.  Slice beets and pack into jars.  Combine sugar vinegar and water in
saucepan.  Place pickling spice in cheesecloth and tie up, making it
about the size of a small walnut.  Place the pickling spice sack into the
syrup.  Heat syrup until sugar is dissolved and simmer for another 5
minutes to get flavors from pickling spice.  Remove sack and pour syrup
over beets.  Remove air pockets by inserting a knife around the sides of
the jar.  Make sure syrup is just at the neck of the jar. Wrip off the
top of jars to remove any syrup or beet juice.  Seal.  Place jars in cold
packer.  Pour water around jars until water reaches about 1/2 inch below
neck of jar. Cover.  Bring water to a boil and continue boiling for 20
minutes.  Remove beets from cold packer.

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NOTES : Pickling spice is optional.  I like the little extra flavor
though.