Canned Pickled Beets

1. 1

   Wash beets.

2. 2

   Cook beets until tender; cool.

3. 3

   Peel and cut larger ones into quarters, making most of them the same size.

4. 4

   In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.

5. 5

   This makes about 6 quarts.

6. 6

   Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.

7. 7

   You can double this recipe and do more at one time.

* Per serving · 4 servings · Values may vary.

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