Title: Dorothy Flatman's Pickled Beets
Categories: Canning Pickle Vegetable
Yield: 6 Servings

48	sm	Fresh beets
2	c	Sugar
3 1/2	c	Vinegar
1 1/2	c	Water
1	tb	Salt
2		Sticks cinnamon
1	ts	Whole cloves
1	ts	Whole allspice
1		Lemon; sliced thin

When you have finished the beets, save the liquid in the jar. Drop in shelled hard boiled eggs and refrigerate for a day or two, and you will have pickled eggs to serve as an appetizer or snack. The recipe makes six 1 pint jars. you will need a small saucepan and a cheesecloth spice bag in addition to the basic equipment.

1. Cut tops off beets, leaving roots and about 1/2 inch of stem. Wash thoroughly. cover with water in saucepan; boil and cook until tender.

2. Organize and prepare ingredients, equipment, and work space.

3. Cool beets slightly, slip off skins, and slice, cut in half, or leave the beets whole. Reserve.

4. Combine sugar, vinegar, water, and salt in a saucepan.

5. Tie spices and lemon slices in a cheesecloth bag and add to saucepan. Heat to boiling and boil 5 minutes.

6. Pack beets into hot jars to within 1/4 inch of tops.

7. Pour boiling syrup over beets in jars to within 1/4 inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional boiling liquid, if necessary, to within 1/4 inch of tops.

8. Wipe tops and threads of jars with a damp clean cloth.

9. Put on lids and screw bands as manufacturer directs.

10. Process in a boiling water bath for 30 minutes. Follow basic steps for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

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