1. Scrub beets, leaving root end& about 1/2 inch of the stem. Rinse in clean water several times to make sure that all garden dirt has been removed. 2. In a large pot of boiling, salted water, cook beets just until tender (about 20 minutes). 3. Drain, reserving 1 cup of the cooking liquid. 4. Refresh beets under cold water, slip off skins& snip off any root end remains. 5. Slice beets& set aside. 6. Meanwhile, in a very large stainless steel or enamel pot, stir together sugar, vinegar, water, reserved cooking liquid& salt. 7. Tie pickling spice& chilies in a double thickness of cheesecloth& add to pan. 8. Heat almost to boiling, stirring often until sugar is dissolved. 9. Add beets, return to boil& boil for 5 minutes, stirring often to distribute the spice flavour. 10. Remove spice bag. 11. Pack beets into sterilized canning jars to within 3/4 inch of rim. 12. Pour in boiling pickling liquid, leaving 1/2 inch of headspace. 13. Insert a chop stick or long narrow plastic spatula along the sides of the jars to release any air bubbles; add more liquid, if necessary, to re-establish the head space. 14. Seal with prepared lids& transfer to a boiling water bath. 15. Pour in enough hot water to come 2 inches above the jars. 16. Cover, bring to a boil& boil for 30 minutes. 17. Transfer to a rack to cool. 18. Check seals, wipe jars, label& store in a cool, dry place. ---------------------------------------------------------------------------
Nutrition
Ingredients
