Title: Judy Chapman's Pickled Beets
Categories: Canning Vegetable
Yield: 1 Batch

1 1/2	c	Sugar
1	c	Beet juice
1	c	Vinegar
1	tb	Whole pickling spice
1/2	ts	Pickling salt

Leave 2 inches of stem and wash beets. Cook until tender (15-20 minutes) in enough water to cover. Lift out of boiling juice and pour cold water over them. Slip off the skin. Mix all ingredients above and bring to a boil. Add skinned beets and boil 15 minutes. Pack in sterilized jars and make sure juice covers beets, and seal.

5 recipes = 9 qts.

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