Pickled Beets - cooking recipe

Ingredients

6 to 8 lb. beets (uncooked)
1 c. sugar
1 c. vinegar
2 c. beet juice
1 tsp. pickling spice per qt. jar

Preparation

Wash beets well.
Leave 2 inches of the stem and tap root. Cover with water and cook until tender.
Drain beet juice into another pan.
Strain juice several times with cloth.
Put cold water on beets and let cool down.
Skin will slip off easy.
Trim stems and roots off.
Large beets can be quartered or sliced, small beets can be left whole.
Mix sugar, vinegar and beet juice and bring to a boil.
Pack beets in hot jars and add pickling spice. Pour hot juice over beets and seal.