Homemade Sweet Pickled Beets Recipe

Ingredients

• 6 large Beets (approximately 6 cups)
• 4 cups water
• 2 cups Distilled White Vinegar
• 1 1/2 cup White Sugar
• 1 tbsp pumpkin pie spice
• 4 quart size Ball Mason Jars

Directions

1. Peel and cut beets. Make sure to remove all of the outer skin and cut beets into consistent bite size pieces.
2. Place beets in a large stew pot.  Fill with water until beets are just barely submerged in water (approx 4 cups).
3. Add vinegar and bring to a boil.
4. Add sugar and pumpkin pie spice. Continue to boil for about 20 minutes or until beets are tender. I do not like my beets mushy so I check with a fork. When I can easily poke my fork into beets they are done.
5. Remove from heat and let sit for about 15 minutes. Pour beets into canning jars. Place lid on immediately so that they can seal up from the heat inside the jar. This will allow your beets to store well in the refrigerator for 4-6 weeks (unopened). Once the jar has been opened I recommend eating your beets within about 1 week.

Enjoy your beets however you please. We like to eat our beets plain, in salads, on top of cottage cheese, or my personal favorite….Beet and Mozzarella Salad! YUMMY!