Sweet Pickled Beets Canning

My mom made these beets for us as kids and I now make them for my family. Fresh from the garden or farmers market.

• Ready In: 3 hrs 30 mins
• Serves: 8
• Yields: 4 pints

Ingredients

• 1  bunch  fresh beet (any size will do)
• 1  cup sugar
• 1  cup water
• 1  cup vinegar
• 1  tablespoon allspice, heaping

Directions

1. Cut the leaves off the beet about 3” off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
2. Separate into sizes so little ones don’t get over cooked and big ones are not under cooked.
3. I like 3 kettles they boil faster that way.
4. No salt in the water.
5. Boil beets till tender, can be checked using a fork (like a potato).
6. Drain and discard cooking liquid; let beets cool so they can be easily peeled.
7. Cut beets into 1/2” pieces, leaving very small beets whole.
8. Combine brine ingredients in a kettle.
9. Bring brine to a boil.
10. Simmer 10 minutes.
11. You may need to make more brine for this amount of beets.
12. Wash pint jars and covers.
13. Fill jars within 1/2” from the top with beets.
14. Fill jar with boiling brine to 1/2” from top.
15. Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
16. Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
17. Any leftover brine can be stored in the refrigerator till the next time you can.