Reena's Pickled Beets

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These are my mom's beets...she taught me to make them many years ago. She learned to make them as a young bride, and, in turn, passed the recipe and how-to's down to me. Once you get the beets boiled, and skinned, the rest is a piece of cake! They're awesome!! *note: prep time is a guess...depends on how fast you work!)

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Steps

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Wash beets.

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Trim tops to about 3 inches and leave on root ends.

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Place cleaned beets in an 8 to 10 quart saucepan , and cover with water.

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Cover , and cook beets over medium-high heat til skins slip off easily , about 20 minutes.

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Drain and discard water.

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Trim off tops and roots , slip skins off.

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Slice beets about 1 / 4 inch thick.

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In a 4 to 6 quart saucepan , combine vinegar , sugar , 2 cups water , pickling salt , and spices.

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Bring to a boil over medium-high heat.

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Fill each jar with a layer of beets , first , then , a layer of onion slices.

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As you add layers , push down gently with a wood spoon.

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Pack jars just to bottom of the neck of the jar.

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I always set the packed jar in a pan of hot water ,.

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Slowly , pour brine in jar until beets are covered over about 1 / 4 to 1 / 2 inch.

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Move table knife gently in an up and down motion , all around the jar to remove any air bubbles.

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Clean the rim of the jar and threads with a wet cloth , set hot , sterilized seal cap on top , plac.

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Ingredients

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beets, water, cider vinegar, sugar, pickling salt, cinnamon sticks, whole cloves, onion