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Ingredients
- 1/4 bu. beets
- 1 c. vinegar
- 2 c. sugar
- 2 c. juice from beets
- 1 teaspoon pickling spiced tied in gauze
Directions
- Leave top and tail on beets. Wash thoroughly. Place in large pan and cover with water. Boil till peeling comes off easily. Rinse in cold water. Remove peelings. Return to pan, cover with water and boil till tender. Pack in qt or possibly pint jars. Small beets may be used whole. Large beets should be sliced about 1/4 inch thick.
- Combine juice, vinegar, sugar and pickling spices. Bring to boil. Cover beets in jars with juice. Secure lids tightly. Place jars in water bath and boil for 30 min. Let set at least 10 days before opening. Chill after opening.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1164g | |
| Calories 1909 | |
| Calories from Fat 6 | 0% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 766mg | 22% |
| Total Carbs 478.5g | 128% |
| Dietary Fiber 1.5g | 5% |
| Sugars 473.43g | 316% |
| Protein 2.18g | 3% |
