Sweet Pickled Beets are delightful morsels of spice and sweetness. Their color is absolutely tantalizing. This is a family recipe handed down from my grandmother. We make these every year to serve with Thanksgiving and Christmas dinner. Also, they are a refreshing accompaniment with light summer meals.
If you are leery of beets or you know that you don't care for them - keep an open mind! Eating sweet, spicy and cold pickled beets is a much different experience than eating them warm with butter. The truth of the matter is I don't like warm beets but I love this recipe and in fact, I like them so much that I just keep some in the frig to munch on whenever the mood strikes.
4-6 canning jars and lids with bands
12-15 medium size beets
4 cups sugar
2 cups water
2 cups white vinegar
2 tablespoons pickling spice
Cut stems of beets leaving 1 to 2 inches of stems. In a large pan, boil beets until tender (but not overdone because there will be additional cooking time during the canning process). Drain beets in a colander and let cool. With your hands, pull off the stems and skin. Note: They will slide right off.
In a large pan, bring sugar, water, vinegar and spices to a boil. Place beets in boiling syrup and then reduce heat and simmer for 10 minutes. Immediately put beets in hot sterilized jars and pour the syrup on top leaving 1/2 inch at top of jars. Carefully, place jars in a large pan with boiling water and cook an additional 10 minutes. Remove jars and set on counter until lid seals.
Authored by +Terri Henkels
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