Prep 10 mins
Cook 20 mins
Every fall I would look forward most of all, to my mom's beet pickles. Now, it's my turn to keep up the tradition of making them. I try to make enough to last till the next pickling year....but they are so good, and everyone asks for them when they visit, that they never even last through the winter! Very tasty and very easy!
- Cook beets until tender. Cool in cold water, and slide off beet skins. Leave tiny beets whole. Cut larger beets into chunks, or slice thickly. Pack into sterilized jars to within 1 inch from top.
- Bring all ingredients to boil, and pour into jars filled with beets, to 1/2 inch of top of jar. Seal, and allow to sit for at least a few days.