Cook Time: 40 minutes
- 2 bunches beets with tops (2 pounds)
- 3/4 cup cider vinegar
- 1/2 cup sugar
- 1 Tbsp pickling spices
Trim all but 1 inch of stems from beets. In 5-quart Dutch oven, combine beets and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer until tender, 20 to 30 minutes. Drain, reserving 2 cups beet liquid. When cool enough to handle, cut beets into 1/4-inch thick slices. Place in medium bowl.
In non-reactive 1-quart saucepan, heat reserved beet liquid, vinegar, sugar, and pickling spices over medium heat, stirring frequently, just until sugar has dissolved; pour over beets, and refrigerate overnight or up to 1 week.
Yield: 8 servings