2 kg small whole beets 5 lb
boiling water
10 ml salt 2 tsp
750 ml vinegar 3 cup
500 ml water 2 cup
625 ml sugar 2 1/2 cup
10 ml pickling salt 2 tsp
25 ml mixed pickling spice 2 tbsp
Wash beets; leave small amount of top and stem on. Cover with boiling water; add 2 teaspoons of salt. Cook 20 to 30 minutes or until just barely tender. Drain; slip off skins. Bring vinegar, water, sugar, salt and spices (tied in cheesecloth bag) to boil. Reduce heat and simmer 15 minutes. Add beets; bring to boil. Remove spice bag. Ladle into hot sterilized sealers. Seal.
Serves 20