Pickled Beets

1. 1

   Boil beets in enough fresh water to cover, until tender.

2. 2

   Allow beets to cool enough to handle, then remove skins (they should slip right off).

3. 3

   If beets are small, leave whole, otherwise quarter or half as desired.

4. 4

   Place beets in clean pint jars.

5. 5

   Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim.

6. 6

   Wipe rims to remove any spills.

7. 7

   Add lids and rings.

8. 8

   Process 10 minutes in a hot water canner.

9. 9

   If any jars do not seal when checked after 24 hours, put in refrigerator and use.

10. 10

    You may also re-process these.

No additional tips available.