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Sweet Beet Pickle Slices

Source of Recipe


From "Blue Ribbon Canning" by Linda J. Amendt



List of Ingredients



• 12 to 18 medium beets
  
• 3 cups cider vinegar
  
• 1 cup granulated sugar
  
• 2 tsp pickling spices
  






Instructions



1. Using a soft scrub brush, thoroughly scrub the beets, then rinse well and dry. Trim off leaves, leaving 3 inches of the stems and roots on the beets.
   
   
2. Place the beets in an 8-quart stainless steel stockpot, cover with water, cover the pot, and bring to a boil over medium-high heat. Reduce the heat and cook until the skins start to loosen and will slip off the beets, 5 to 10 minutes. Remove the pot from the heat. Drain the beets and let cool, then cut off the stems and roots and slip the skins from the beets. Cut the beets into 1/4-inch thick slices. Measure out 8 cups sliced beets.
   
   
3. In an 8-quart stainless steel stockpot, combine the vinegar, sugar, and pickling spices and stir until the sugar is dissolved. Add the beet slices and bring the mixture to a boil over medium-high heat. Reduce the heat and boil, stirring occasionally, for 15 minutes. Remove the pot from the heat.
   
   
4. Using a slotted spoon, snugly pack the beet slices into hot jars, arranging them as neatly as possible and leaving 1/2-inch headspace. Ladle the hot syrup into the jars, covering the beets and maintaining the 1/2-inch headspace. Remove any air bubbles. If necessary, add more syrup to maintain the headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process pint jars in a water bath canner for 30 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
   
   Makes about 4 pint jars.