Pickled Beets

Ingredients

2 cups white vinegar

4 cups water

5 cups sugar

Enough beets to fill the 7 pint jars when they are quartered ( I eye-balled it)

7 pint jars-freshly washed

Directions

1. Clean the beets and cut off any greens

2. Cook beets in pressure cooker for 15 minutes, until tender

3. Cool beets & peel off skins

4. Quarter beets & place in clean pint jars

5. Have lids boiling in a pan

6. Meanwhile, place vinegar, water, & sugar in a saucepan and bring to a boil

7. Pour vinegar mixture into the pint jars filled with the beets

8. Take a clean towel and wipe the mouth of the pint jar off

9. With a tongs remove a lid from the boiling water & seal the jar tight

10. Continue process with remaining jars

Enjoy after one week of sitting at room temperature. Refrigerate after opening.

Eric and I are crazy about pickled beets! I have always loved my Mom's recipe (which is actually my Grandmas) and my Mom and I had talked about getting together so that she could teach me how to can. So yesterday I drove down with my pint jar and beets and she shared her skill with the next generation. The co-op didn't have enough purple beets, so I bought a few golden beets. They are suppose to taste the same, but the perk to this type is that they don't bleed their color onto everything. So if you don't like having your hands stained, buy the golden beets or just use rubber gloves when you are peeling the purple type like I did. I was surprised how easy they were to make, especially with the pressure cooker. I don't have one, but I think it will be on my xmas list. You can still make these without a pressure cooker, but it will take a lot longer. Now I want to learn how to can everything! Thanks Mom for helping me out!