Here is my recipe and step by step photos for pickled beets, which won 1st place at my county fair.
Thank you, Thank you
Select small young beets if possible. Leave 3 inches of tops on and the root. Drop into boiling water cook about 10-15 minutes or until skins start to slip off easily. Drain and plunge into sink filled with ice water, slip skins off and cut off stems and root. If beets are too large to place in jar whole then halve or quarter or chunk into 2 inch chunks.
Prepare jars according to directions. Pack beets into jars, gather next to stove top.
BEET PICKLE MIXTURE:
2 C. sugar
2 C. water
2 C. Cider Vinegar
1 tsp ground cloves
1 tsp allspice
Add all ingredients to pot and bring to boil until sugar dissolves. Lower to a simmer. Ladle brine into jars over beets, seal and cover. Process 20 minutes in Boiling water bath.
NOTE: I usually can a bushel of beets at a time so I triple the brine recipe at one time, this does not effect recipe and is convenient for large canning batches.
Those are pretty. I do beets but use the big ones and cut them. Cook just like you do only brine is similar. I use the larger beets as they are easier and faster for market. I'll post watermelon pickles this next week. They take some time but ate very good and older people love them!
I used larger beets and sliced them, too. My pickling recipe is similar, but without the allspice. I found that pickling beets is surprisingly easy. I plan to plant a large area in my garden this fall, just so I can pickle more.