You will need

• 10 cups beets, prepared (4-5 pounds)
• *3 tbsp. Mixed Pickling Spice. *See below recipe to make your own Spice
• 3 cups white vinegar or apple cider vinegar (I use the apple cider vinegar), 5% acidity
• 1 1/2 cup water
• 1 cup granulated sugar
• 6 pints (16 oz) Glass Canning Jars

 Directions

 Prepare your beets

1. To prepare beets: leave root and 2 inches of stem intact to prevent bleeding. Scrub thoroughly with vegetable brush and sort by size, placing larger beets on the bottom of a large stainless steamer and smallest on top. Add 3 inches of water to bottom of pot; bring to a boil and steam for 20 to 40 minutes, depending upon the size of the beets, until a bit frim and fork will pierce it. Remove beets from steamer and run under cool running water to cool. Drain. Slip off skins and remove tap root and stems. Leave baby beets whole and slice or quarter larger beets.
2. Tie pickling spice in a square of cheesecloth, creating a spice bag. In the meantime, pre-heat your empty jars. Note: If you don’t have a cheesecloth you can add the spices to the below liquid ingredients and strain out after you boil.
3. Combine vinegar, water, sugar and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid. Discard spice bag. Add beets and return mixture to a boil. 

Pre-heat your empty jars, lids and bands

1. Using a water canner, fill canner with enough water to cover the pint jars by one inch. Insert wire rack and place your empty jars on the rack. Heat until water boils and your jars are hot and steamy.
2. Bring a pot of water to a boil and pour over the canning lids and band/rings to sterilize and soften the seal on the lid.

Preserver your beets

1. When your jars are hot, remove from canner to your counter top and place on a paper towel. Using a slotted spoon, ladle beets into hot jars, leaving a generous 1/2-inch headspace. Ladle hot pickling liquid into jar to cover beets, leaving 1/2-inch headspace. Remove air bubbles, by using a stir stick or spatula handle and adjust headspace by adding hot pickling liquid. Wipe rim of the jar. Center “new” lid on jar (note: never re-use canning lids). Twist on band/ring until fingertip tight. Return filled jars onto the rack in water canner.
2. Drop basket of jars into the hot boiling water, jars should be covered in water. Bring to a full boil and process for 30 minuets. Turn off heat and remove the canner lid. Wait 5 minutes, then remove jars, cool. Make sure that all jar have sealed if there is movement when you press on the lid it not sealed. Place beets in the refrigerator and use. You can store properly sealed canned items in a cool dark place for up to two years.

Make your own Pickling Spice

Ingredients

• 2 tablespoons whole mustard seeds
• 1 tablespoon whole allspice berries
• 2 teaspoons whole coriander seeds
• 1 tablespoon whole pepper
• 1 teaspoon ground ginger
• 2 bay leaves, crumbled
• 2 cinnamon sticks, broken in half
• 6 whole cloves 

Instructions

Combine all ingredients in a glass jar with a tight-fitting lid and shake to mix. Store in a cool, dark place for up to a month.