Ingredients:
~ Beets
~ Rubber Gloves
Brine (per Quart):
~ 1 c. water
~ 1 c. vinegar
~ 3/4 c. sugar
Directions:
1) Separate smaller beets from the larger ones. Put into two separate pots. Cook with skin ON and the ends ON. Do not cut into the beets as they will bleed and lose their color.
2) Cook in boiling water till tender (takes a long time)
3) Drain. Pour cold water over the beets.
4) Put your gloves on. Peel the beets with your hands and remove the tops and bottoms with your hands.
5) Slice the larger beets and use whole small beets. Slice about 1/4 inch thick for the larger beets.
6) Pack into jars.
7) Heat your brine mix to a boil. At this time sterilize your lids and snap rings.
8) Pour brine over the beets and up to the bottom ring of the jar.
9) Clean tops of jars off and add the lids.
10) Since they have already been cooked process in the bath canner for 20 mins to ensure a seal.
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