This is the recipe that started me
canning. I still have the original recipe on a piece of notebook paper, all
stained and torn.
Pickled Beets
3 quarts small beets (about 30)
2 medium onions sliced thin
3 C. water
3 C. white vinegar
3 C. sugar
3 T. pickling spices
To cook beets, leave about 1 inch of the stem attached. Cover with water and
bring to a boil. Cook until they are just tender. Drain and rinse with cold
water to stop the cooking. Peel and slice.
Add onions, water, vinegar, sugar and pickling spices to a pan. Bring to a boil.
Add sliced beets and simmer for 15 minutes.
Pack beets in hot, sterilized jars, leaving 1/4 inch headspace. make sure all
the beets are covered with the liquid.
Process the beets in a hot water bath for 30 minutes.
