Beet Pickles
  • 1 qt quartered, sliced, or small whole beets
  • 2 c vinegar, 5% acidity
  • 1 c sugar
  • 1/2 t salt
  1. Select and wash beets. Trim off tops leaving 1-inch stem. Boil
  2. Until skin slips off easily. Skin and trim. Leave small beets
  3. Whole; cut others in slices, halves, or quarters. Pack hot to
  4. Within 1/2 inch of top of clean, hot jars. Cover with boiling
  5. Liquid made from vinegar, sugar, and salt. Adjust lids. Process
  6. For 30 minutes in boiling water. Cool and store.