Pickled Beets

It's that time of year again when the garden is full of beets that are just the right size to turn into pickles.
This is our favorite recipe for pickled beets.

Ingredients

1 gallon small to  medium sized beets
3 1/2 cups cider vinegar
1/2 teaspoon pickling salt
2 cups sugar

Instructions

Cook beets in boiling water until tender. Dip into cool water; peel off skins.  Cut into large pieces
and place in canning jars.
In saucepan, combine vinegar, pickling salt and sugar. Bring to a boil.
Pour hot syrup over the beets and fill to cover the beets, leaving 1/2 inch headspace at top of each jar.
Seal with lids and process in boiling water bath for 15 minutes.
Check to ensure each jar has sealed.