Mom’s Beet Pickles
3 cups white sugar
1 cup water
2 tablespoons mixed whole spices, tied in cheese cloth
3 cups vinegar
2 tablespoons salt
3 quarts cooked beets (cut in chunks if beets are large)
Combine all the pickling ingredients (minus the cooked beets) in a saucepan and boil well, until sugar is completely dissolved and the spices have a chance to permeate the liquid. Add the 3 quarts of cooked beets and cook 5 minutes. Remove the cheese cloth bag of whole spices, add beets and liquid to clean, sanitized glass jars. Seal with jar lids and rings and process in a water bath canner.
Describe the connection this recipe has to your family and/or heritage.
This recipe is one my mother, both grandmothers, and great aunt used each summer when beets were plentiful in their gardens. Their background was German and English