*  Exported from  MasterCook  *
 
                               Pickled Beets
 
 Recipe By     : Iris Dunaway
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning, Preserves, Etc.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         beets
                         SYRUP
    2      cups          water
    2      cups          sugar
    2      cups          vinegar
                         pickling spice (optional)
 
 Cut tops off beets.  Wash beets, removing dirt.  Place in large pot and
 cover with water.  Bring to a boil and cook for 20 to 30 minutes until
 beets are done.  Drain and place in cold water.  Peel skins and roots
 off.  Slice beets and pack into jars.  Combine sugar vinegar and water in
 saucepan.  Place pickling spice in cheesecloth and tie up, making it
 about the size of a small walnut.  Place the pickling spice sack into the
 syrup.  Heat syrup until sugar is dissolved and simmer for another 5
 minutes to get flavors from pickling spice.  Remove sack and pour syrup
 over beets.  Remove air pockets by inserting a knife around the sides of
 the jar.  Make sure syrup is just at the neck of the jar. Wrip off the
 top of jars to remove any syrup or beet juice.  Seal.  Place jars in cold
 packer.  Pour water around jars until water reaches about 1/2 inch below
 neck of jar. Cover.  Bring water to a boil and continue boiling for 20
 minutes.  Remove beets from cold packer.
 
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 NOTES : Pickling spice is optional.  I like the little extra flavor
 though.