Ingredients
3 qt beets (about 24 small)
2 cup organic sugar
2 sticks cinnamon
1 tbsp. Pickling spice
1 1/2 tsp. salt
3 1/2 cup vinegar
1 1/2 cup water (from the boiled beets)
Directions
- 1
Disinfect jars and lids.
- 2
Place beets in a large kettle and boil until tender.
- 3
After the beets are cooked, place them in a sink full of cold water.
- 4
Peel and cube the beets.
- 5
Combine all ingredients except beets in a large sauce pan.
- 6
Pack beets into hot jars, leaving 1/4-inch head space.
- 7
Ladle hot liquid over beets leaving 1/4 inch head space.
- 8
Remove air bubbles. Adjust two-piece caps onto the jars.
- 9
Process jars 30 minutes in boiling water canner.
- 10
Remove jars to counter and let cool and wait for that "ping" noise to make sure jars seal.