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Sweet Pickled Beets

From Superior Seasons

<p>My stepmother used to make this when I was a kid, and now I carry on the tradition. Everyone who tastes them, loves them!</p>
Source: My Stepmom (Entered by Joanne Gascon-Poulin)
Serves: Depending on how many beets you decide to cook up

1 10 quart pot beets of any sort
6 cups Vinegar
9 cups Water
4.5 cups Sugar
6 TBSP Pickling Spice

Step by Step Instructions
  1. Fill a 10 quart pot with beets and cover with water. Boil with the skins and 1" of the ends on so they don't bleed. Cook to the texture of that of potatoes for a potatoe salad.
  2. In a separate pot Mix: 6 cups of vinegar, 9 cups of water, 4.5 cups of sugar, 6 Tbsp of pickling spice (tied in a cheesecloth.) Simmer for 45 min.
  3. When the beets are ready, put rubber gloves on, peel the skins, cut the ends off, and cut into bite size chunks & put into hot sterilized canning jars. Then pour the vinegar brine over top and remove the bubbles and seal.