Simple Pickled Beets - Canned

1. 1

   Put sugar, water, vinegar and spices in large pot.

2. 2

   Bring to boil.

3. 3

   Add drained beets to pot, cover, and return to boil.

4. 4

   Reduce heat and simmer for 5 minutes.

5. 5

   Pack beets in hot sterilized pint jars.

6. 6

   Pour hot liquid into jars, leaving 1/4-inch headroom.

7. 7

   Use a sterilized spoon handle to remove any air bubbles.

8. 8

   Seal with hot, sterilized lids.

9. 9

   Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.

10. 10

    Cover, bring water bath to a boil and reduce heat to simmer.

11. 11

    Simmer in water bath for 30 minutes.

12. 12

    Remove jars from water and place on clean dish towel to cool.

13. 13

    When jars are completely cooled the lids should be slightly concave.

14. 14

    If any jars do not seal, refrigerate them.

15. 15

    Refrigerated, they will keep for several months.

16. 16

    Chill before serving.

No additional tips available.