PICKLED BEETS

10 cups cooked beets (purchase 6 qt/7 L beets)

2 tsp mustard seed

2 tsp celery seed

4 tsp salt

1 tsp whole cloves

2 large sticks cinnamon

4 cups 5% vinegar

OR 3 cups 7% pickling vinegar AND 1 cup water

1 cup sugar

Peel beets, if small leave whole, if large slice or quarter. Tie spices in cheesecloth bag. Put spices and remaining ingredients, except beets, in a large kettle and bring to a boil. Add beets and reheat to boiling. Remove spice bag. Pack in hot sterilized jars. Pour the hot liquid over beets and seal air tight. Makes 6 US pints (single recipe).

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