Beet Pickles

(from Alice)

 

This is always a favorite at canning time.  A no- fail recipe!

 

Cook beets until tender.  Skin and cut up into chunks.

  Put in sterilized hot jars.

Make a brine of:   3 cups of sugar

                                 2 cups of vinegar

                             1 cup of water

 

Boil up this brine and pour over hot beets.

Seal with lids.

I usually put them in a hot bath for about 10 minutes to ensure a good seal.

 

Note:  If you 6 times this recipe, it will make about 18 qts.