Pickled Beets

Source:  Adapted from Mennonite Country Style Recipes

4 qts. beets

2 1/2 c. vinegar

2 1/2 c. water

2 1/2 c. sugar

1/2 t. salt

2 t. whole allspice

1 (3-inch) stick of cinnamon

1/2 t. whole cloves

1 T. pickling spice (optional)

Cut tops off beats leaving 1" of stem; leave root attached.  (This helps to prevent the nutrients from cooking away in the water.)  Wash thoroughly.  Cover with hot water and cook until tender enough that skins slip off, approximately 15-25 minutes, depending on size.  Dunk in cold water to cool for handling.  Cut off remaining tops and roots and slip off skins.  Cut into cubes, slices or quarters, or leave small beets whole.

Pack beets into quart jars.  Combine vinegar, water, sugar, and salt in saucepan.  Tie spices in a cheesecloth and add to pan.  Heat to boiling and boil 5 min.

Remove spice bag.  Pour vinegar/sugar mixture over beets in jars, leaving 1" headspace.  Tighten lids, and process in boiling water bath for 10 min.