INGREDIENTS
- Small raw beets
- Water
- Vinegar
- Sugar
- Pickling Spice
DIRECTIONS
- Cut tops from beets, leaving about a 1 inch stub. Scrub beets, then put into kettle and cover with water. Simmer until beets are tender. Drain and cover with cold water. Skins will slip off.
- Slice beets or cube, if preferred. Put into clean sterilized glass jars. Pour vinegar over beets to cover. Drain vinegar into measuring cup and pour into saucepan.
- For each cup of vinegar, add 1 cup sugar. Add spices in bag or loose. Boil 5 minutes. Remove or strain out spices. Pour hot vinegar over beets to cover. Seal.
