From Sandi's Recipe File

Presents

"From Sandi's Recipe File"

Recipe Source:
From the Personal Collection of
Jen Bailey, the Owner of http://www.baileypages.net

Serving Size: Makes 8 pints

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Pickled Beets

Amount	Ingredient
7 pounds	beets
4 cups	vinegar
1 1/2 teaspoons	pickling salt
2 cups	sugar
2 cups	water

Preparation Instructions:

Trim off beet tops, leaving about an inch of stem and roots, this will help bleeding of color. Wash beets and cover with boiling water and cook until tender, about 25 minutes. Drain and discard liquid. Cool the beets, trim off roots and stems and slip off the skins. Quarter the beets. Combine vinegar, salt, sugar, and water into a large pan and bring to a boil, cook until sugar has dissolved. Add the beets and simmer 5 minutes. Fill jars with beets. Add hot vinegar mixture, leaving about a 1/2 inch headspace. Wipe off rims of jars and add domes and rings. Place in water canner for 35 minutes.

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