Pickled Beets
This recipe was from the authors grandmother. I can remember Momma taking her pickled beet juice and dying our Easter eggs. I even remember the vinegar smell. I always thought they were the prettiest shade of burgundy. What was in your basket?
Peel beets and boil for 30 to 40 minutes, until tender or cook and then peel the beets. Slice or Cube and Set aside.
In a medium saucepan, combine and boil the vinegar, sugar salt, and pickling spice. For easier removal make your own spice sachet by placing the pickling spice in a cheese cloth and tying with string.
This cook's Momma always left the pickling spices in the jar.
Add the beets and onions and bring to another boil
Pack in jars - process for 10 minutes in a hot water bath
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