Sweet Beet Pickle Slices

MAKES: ABOUT 4 PINT JARS

INGREDIENTS:

• 12 to 18 medium beets
• 3 cups cider vinegar
• 1 cup granulated sugar
• 2 teaspoons pickling spices

INSTRUCTIONS:

1. Thoroughly scrub and rinse 12 to 18 medium beets, leaving 3 inches of the stems and roots intact.
2. Boil the beets in an 8-quart stainless steel stockpot until the skins start to loosen, remove from heat, and drain. Cut off the stems and roots, slip the skins off, and slice the beets into ¼-inch-thick slices, measuring 8 cups.
3. Combine 3 cups cider vinegar, 1 cup granulated sugar, and 2 teaspoons pickling spices in the same stockpot. Add the sliced beets and boil for 15 minutes, stirring occasionally.
4. Pack the hot jars with the beet slices, leaving ½-inch headspace. Pour the hot syrup over the beets and remove any air bubbles. Wipe the jar rims and threads, apply hot lids and screw bands.
5. Process the pint jars in a water bath canner for 30 minutes, then remove and let cool for 12 to 24 hours. Check the seals and store jars in a cool, dry, dark place for up to 1 year.

TIP:

• If you are using large beets, cut the slices into quarters.