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Source: "2003 Taste of Home Annual Recipes"

Ingredients

4 1/2 to 5 pounds small fresh beets
3 cups sugar
2 cups water
2 cups white vinegar
1 small onion -- sliced
1/2 teaspoon canning salt
4 1/2 teaspoons mixed pickling spices (Optional)

Instructions

Remove and discard greens and all but 1/2 in. of the stems from the beets. Cook beets in boiling water for 35 minutes or until tender; drain. Peel and slice. In a Dutch oven, combine the sugar, water, vinegar, onion and salt. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Add beets. Reduce heat; cover and simmer for 10 minutes. Discard spice bag. With a slotted spoon, pack beets into pint jars to within 1/2 in. of top. Ladle vinegar mixture over beets, leaving 1/4-in. headspace. Adjust caps. Process for 30 minutes in a boiling-water bath. Remove jars to a wire rack to cool completely.


MY NOTES

WE ADJUSTED THIS RECIPE FOR US. WE PREFER NOT TO ADD THE PICKLING SPICE FOR OUR MEMORY TASTE. SUCCESS!
jan's canning