Syrup
- 4 cups apple cider vinegar
- 4 cups Water
- 3 cups Brown Sugar
Spices
- 2 Tbsp Mixed Pickling Spices
- 2 Sticks Cinnamon broken up
- 10 cloves
Make syrup
- Tie spices in a cheesecloth bag, add to syrup
- Bring to boil, simmer 1/2 hour
Beets
- 1 basket of beets
- Cut beets 1 inch from end, wash
- Cook until tender (30-60 minutes)
- Place in sink of cold water to cool
- Remove skins
- Slice (or use baby beets whole)
- Place in sterilized jars.
- Cover with hot syrup (1/2 inch headspace)
- Seal and process
Makes 6 pints