Here is a simple but delicious recipe for pickled beets!
Cuppa Cuppa Cuppa Pickled Beets
1 Cup Brown sugar ( the darker the better)
1 Cup Water
1 Cup Vinegar ( cider is best)
1 tsp pickling salt
This recipe makes enough for 2 -3 Pints of pickled beets...depending on how small you dice them..I cut them into CHUNKS so it only makes 2 pints for me.
Was rinse and place pints jars in a 215 degree F oven for 15 minutes..leave in oven til needed, to keep hot.
Wash rinse and boil lids and leave simmering in pot until needed to keep them hot.
Boil, rinse and peel beets ( IN THAT ORDER) You boil them with the skins on til tender then rinse in cold water..skins should slip right off!
Cut up Beets and place in bowl.
Put you cuppa cuppa cuppa and salt in a pot and bring to a boil.
Fill a jar with prepared beets to one inch from top..
Pour hot brine over beets in jar until liquid is 1/2 inch from top.
Screw on hot sealer lid and place in boiling bath canner. When canner is full process in a boiling bath canner for 20 mintues.
Remove and place jars on folded towel to cool...Be sure all lids are " popped down" when cool..if not..refrigerate and use ASAP.