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Pickled Beets
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| Ingredients | |
| 2 cups | vinegar |
| 2 cups | beet water |
| 2 cups | white sugar |
| 1/2 tsp | salt |
| 1 | peeled lemon, sliced thin |
| 1 tsp | allspice |
| 1 tsp | cinnamon |
| 1 tsp | cloves |
Directions
1.) Wash freshly picked young beets very well but be careful not to break the skin. Leave short stem ends on.
2.) In a saucepan, bring beets to a boil in water. Remove peel. Save 2 cups of water that the beets are cooked in and set aside (you can use the other half of the beet water for your plants).
3.) As you peel the beets, slice them, then drop into hot pint canning jars.
4.) Combine spices with vinegar. Cook spices in vinegar then remove them. Add beet juice and return to a boil.
5.) Pour boiling hot liquid over beets leaving 1/4-inch headspace and adjust 2 piece caps. Process in a boiling water bath for 10 minutes.
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