Make sure beets are clean. Cut off tops of beets leaving 2 inch stem, rinse again. Cook beets in plain water. When beets are cooked. Take out of boiling water and dump in ice water. Slip skins off beets. Save hot water.
Dice or slice and pack into jars with or without an onion slice. Put 1/2 teas whole all spice in each jar.
Combine and heat until sugar dissolves:
3 qts. beet water, strained
1 qt. cider vinegar
1 1/2 c. sugar
3 tbsp. salt
Pour over beets to within 1/2 inch of top. Turn lids to all but last turn to tighten. Cold pack cook 20 minutes.
Lift our and tighten. Turn upside down to cool. Store right side up.
Dice or slice and pack into jars with or without an onion slice. Put 1/2 teas whole all spice in each jar.
Combine and heat until sugar dissolves:
3 qts. beet water, strained
1 qt. cider vinegar
1 1/2 c. sugar
3 tbsp. salt
Pour over beets to within 1/2 inch of top. Turn lids to all but last turn to tighten. Cold pack cook 20 minutes.
Lift our and tighten. Turn upside down to cool. Store right side up.
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