![Sweet Pickled Beets by Easy Life Meal & Party Planning Sweet Pickled Beets by Easy Life Meal & Party Planning](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCMbYAKt_4cvBITydJ21FiuXBcgvuih_enhtwjKjCmaMKRL55N-tAtZcGmBDsLbgsBt-SqckuNdkuXDL3TD2na9n8bUKQzs9UHCEJUJ7Ufci9EIO3oBIP8h49Z9Gd8ebRzxe3AewNgtuv/s400/Sweet+Pickled+Beets+by+Easy+Life+Meal+&+Party+Planning+Final.jpg)
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.
Print Recipe
Supplies
4-6 canning jars and lids with bands
Ingredients
12-15 medium size beets
4 cups sugar
2 cups water
2 cups white vinegar
2 tablespoons pickling spice
Directions
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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