Helen White’s Pickled Beets
Contributor: Enid Sanderson
2002 Cowley Cookbook
11 cups sugar
6 cups vinegar – covers 8 quarts
OR
2 cups sugar (or less) to 1 cup vinegar
Add mixed pickling spice or whatever you like –covers about 2 1/2 to 3 quarts of beets.
Cook beets and skin and cut while hot or pack beets whole if small. Have vinegar syrup boiling–pour over beets. Run knife down along side to assure everything is covered and there are no bubbles. Seal.
Helen figures about 2 1/2 to 3 quarts for each batch of vinegar, depending on how you cut your beets and pack them. So good!