Hi Della,

My mom used this recipe for as long as I can remember. I always love to eat her pickled beets. My husband likes this recipe also. The syrup is milder (less vinegary) and the beets taste is great.

2 cups vinegar
2 cups sugar
2 cups water
pickling spices

Brine: In a large pot, mix together vinegar, sugar and water. Put 2 tablespoons of pickling spice in cheese cloth bring mixture to boil. Simmer for 30 minutes to bring pickling spices into brine.

Wash and cook beets until tender, peel and cut. When cooking the beets leave some of the stem at top so they don't bleed their colour too much. Pack into sterilized jars and pour brine over.

For added assurance against spoilage, process in a boiling water bath for 20 minutes.

Hope you like this recipe.
Virginia