Pickled Beets
Polly Birt

3 lbs of beets (16-20) - Cut Leaves off with one inch left on, wash,
and boil 30-40 minutes, until fork tender. 
Cool, rub skin off and remove top and bottom. 
Cut to 1/4 inch rounds.

In as saucepan,  mix following and add spice pack.  Simmer 15 minutes.
  
1
Qt
Heinz Apple Cider Vinegar
1
Pint
Water
6
Cups
Sugar
1
tsp
Pickling Salt
3-6
tsp
Pickling Spice in tied Cheese Cloth
   
Hot Pack-   
IMPORTANT
COLD JARS MAY SHATTER WHEN ADDING HOT LIQUIDS,
AS WILL HOT JARS ON GRANITE, HEAT JARS TO USE AND
USE A WOOD CUTTING BOARD FOR HOT JARS.
Add warm water to canner so at least one inch covers jars. 
Add Jars and lids, then turn to high and boil.  Remove jars to wood cutting board. 
Fill with sliced beets to one inch of top - do not overfill. 
Cover with liquid to half way from top to end of ring stop,
better to be nearer the ring stop than top, about 1/4 to 1/2 inch down from
 rim.  Clean rim well or may not seal.  Place lid on and ring, tighten.
Place back in canner and boil 15 minutes. Remove to board, let cool -
 
DO NOT TIGHTEN RINGS, MAY BREAK SEAL. 
  
As cooling, they should pop and seal, check the next day to see that
center is pulled in, if not, repeat Hot Pack or refrigerate and use
within 2 weeks.  Tighten rings that are loose and store in cool dark place.
  
** Some people use the liquid after eating pickled beets for pickled eggs,
just add fresh vinegar to left over liquid and add steamed or hard boiled eggs.