3 quarts peeled, cooked beets (about 24 small)
2 cups sugar
2 sticks cinnamon
1 Tablespoon allspice
1 1/2 teaspoons salt
3 1/2 teaspoons vinegar
1 1/2 cups water
DIRECTIONS: Combine all ingredients, except beets in a large sauce pot. Simmer 15 minutes. Pack beets into hot jars, leaving 1/4 inch head space. (Cut large beets in half, if necessary.) Remove cinnamon. Bring pickling liquid to a boil. Pour hot liquid over beets, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yields about 6 pints.
I first had pickled beets at Thanksgiving Dinner with my good friend Elaine M. She's such a good "canning buddy." Anyway, ever since then it has been a family tradition...Enjoy!
That sounds so delicious! I'm going to have to give that a try! Sure wish we could have spent more time together when you were out here! My mom said she called and had a nice conversation with you! Hope your family has a really nice Christmas. I am going to call you one of these days so we can talk!
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