Pickled Beets

INGREDIENTS

• Fresh beets right out of the garden
  LEAVE GREENS ON THE BEAT
• Big pot of boiling water
• Ample Cider Vinegar
• Ample Sugar

STEP BY STEP

1. Bring water to vigorous boil
2. DO NOT CUT GREENS FROM THE BEAT… YET
3. Put beets into boiling water for 10 minutes
4. Meanwhile, depending on how much you are canning,
   Mix 1 C hot vinegar to 2 C granulated sugar and 1 tsp salt
5. Keep vinegar mixture at a light simmer
6. After 10 minutes, strain beets and cut the top off – discard top
7. Cut beets into 1 inch pieces or medallions
   NOTE: Using a crinkle cutter will allow the vinegar to surround the beat without two flat surfaces coming together and preventing adequate flow of preserving liquid.
8. Pour hot vinegar mixture over top of beets
9. Process in hot water bath for 15 minutes
10. Will keep for up to a year