Doreen's Pickled Beets

I remember helping my mom peel beets and this is our favorite recipe. Never met anyone who didn't love them. I usually multiply this recipe by 4 to start and use about 7 pounds of beets. They are best left for 6 weeks before eating but we usually only make it 4.

• Ready In: 1 hr 15 mins
• Yields: 2 litres

Ingredients

• 1 1⁄2 cups white vinegar
• 1⁄2 cup water
• 3⁄4 cup sugar
• 1  tablespoon salt
• 1  teaspoon allspice
• 3 -4  lbs beets

Directions

1. Rinse beets and bring to a boil in a large pot. Boil until fork tender usually about 1 hour for large size beets. Drain into sink and cover with cold water. Skins will easily peel off.
2. Cut of top and bottom ends and cut into bite size chunks or slices whichever you prefer.
3. Add vinegar, water, sugar and salt to a pot and bring to a boil. Reduce heat to a simmer and add the allspice.
4. Pack beets into sterilized jars leaving 1/2 inch headspace.
5. Fill with brine,leaving 1/4 inch headspace.
6. Remove any air with a wooden skewer by poking it to the bottom of the jar on each side.
7. Top up with brine.
8. Wipe top of jar and threads and place on seal then ring tightening only finger tight.
9. Place in a 250 degree oven for 10 minutes.
10. Remove to counter and leave until lids pop to seal.