Pickled Beets

Crop Beets

2 kg (4 lb) whole beets, scrubbed (leave root and bit of stem on to help prevent “bleeding”)
500 ml (2 cups) white vinegar
500 ml (2 cups) sugar
15 ml (1 Tbsp) mustard seeds (optional)
5 ml (1 tsp) salt

In a large pot, boil beets, covered just until tender, about 1 hour. Drain and dunk in cold water. Peel beets and cut into quarters or in slices. Set aside.
In a separate pot, bring to a boil the vinegar, sugar and salt. Stir until dissolved. Add mustard seed.
Place beets in clean, hot jars (leaving 1 inch headroom). Add boiling pickling syrup (leaving 1/2 to 1 inch headroom) and seal with lids. If desired, process in a boiling water bath for 35 minutes.
Makes 4 jars of 500mL