Pickled Beets - Award Winning

Well it is canning season in my household so for the next little bit you are going to see all my canning recipes.  This year I entered some of my canning in a local fair and guess what I won, so this is why they are now called Award Winning Beet Pickles.  Sometimes the easiest recipes are the best and the tastiest, as they say less is more.  I plant cylinder beets because they are easier to can but you can use any kind you like.


Award Winning Beet Pickles

1 cup brown sugar
1/2 cup water
1 1/2 cups vinegar
1 tbsp pickling spice

Directions

Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. I like using cylinder type beets because they look really nice when they are canned, plus they are easier to cut up for the jars.  I plant this type of beet, but you can use any kind.

Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes).
Caution: Drain and discard liquid. Cool beets.

Trim off roots and stems and slip off skins. Slice into 1/4-inch slices.  Combine vinegar, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture.

Bring to a boil. Add beets. Simmer for 5 minutes. Remove spice bag.
Fill jars with beets, leaving 1/2-inch headspace. Add hot vinegar solution, allowing 1/2-inch head space.

Adjust lids and process pints and quarts for 30 minutes (Sea level-1000 feet), 40 minutes (1000-6000 feet) or 45 minutes (6000+ feet).

Variation. Pickled whole baby beets. Follow above directions but use beets that are 1 to 1 1/2 inches in diameter. Pack whole; do not slice.