pickled beetroot

[shoppy]

Does anyone have a recipe for this.

[Pea Pod]

Put it in a pan and boil for one and a half hours. Leave to cool. peel off skin and slice. Either put in pickling vinegar or ordinary brown vinegar.The mess and cooking time hardly justifies doing your own these days.

[Clanad]

Au contraire, we thoroughly enjoy canning some of our garden's beets. Here's a recipe very similar to the one we use. We select consistent sixed beets about 3 inches in diameter, then we cut the beet tops off leaving about two inches, plus the roots. I drop them in very hot water for a minute or so and then plunge them into a pan of ice water. The skins just practically fall off. Don't cut off the remaining stems and tops until just before placing in jars to keep them from bleeding so badly. Then proceed with the recipe:
Ingredients:
4 quarts Small Beets
Water to cover beets
1 tablespoon Allspice
1 Long stick cinnamon
1 quart Vinegar
1 cup Honey
Directions:
Cook one gallon small beets in water to cover. Cook until fork tender. Put beets in a large preserving kettle. Combine the spices and vinegar; pour over beets and simmer 15 minutes. Then add honey.

Pack into hot sterilized jars. Cover beets with boiling syrup' leaving 1/4 inch headspace. Adjust seals and process jars for ten minutes in a boiling water bath. It's a nice reminder of July's sun when opened in snowy January...