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Beet Pickles




Source of Recipe


Jean Grebner






List of Ingredients



• beets
  
• JUICE:
  
• 2 c. vinegar (4-6 acidity)
  
• 2 c. beet juice
  
• 1/2 tsp. canning salt
  
• 3 level tsp. whole mixed pickling spice
  
• 2 c. sugar
  






Instructions



1. Wash beets. Leave tops on beets. Cook until done like a potato. Save juice (2 c. for recipe). Peel skin off (don't use knife, use hands). Slice and make your pickles.
   
2. Mix all juice ingredients. Boil juice and pour over beets in jars. Leave a little space at top of jar. Put in canner. Boil and cook 30 minutes in jars to seal.
   
3. Makes 5 quarts.