Recipe used by my wife and mother for the last 60 years that I know of.
Grandma used before that also. Tim

Beet, Pickles Canned

beets
salt to taste
water
1 quart of water ( 4 cups )
1 quart of vinegar ( 4 cups )
3 cups of sugar

Cut tops from beets leaving a 1 1/4 inch stem. Wash and place in pot,
cover with water. Add salt to taste. Cook beets until they are tender
like a potato. Try not to prick them or they will bleed out. Drain the
beets and let them cool enough to handle. Slice or cut them into pieces
and place them in sterilized pint or quart canning jars. If using small
beets, they can be cut in half. Mix the water, vinegar and sugar in the
proportions given above and bring to a boil. while still hot, pour over
the beets and cap the jars. Process for 5 to 10 minutes.

The amount of beets used is dependent on how many you are doing. Will do
anywhere from 8 quart basket to 1/4 bushel at one time. Juice can be
adjuisted to number of jars you are doing.



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