10 lb. garden beets
7 cups of white vinegar
1 tablespoon coarse salt
3 cups and 1/4 sugar
3 cups and 1/4 water
Ingredients to put in the cotton bag :
1 stick of cinnamon
1 teaspoon of coriander
1 /2 teaspoon coarse peppercorns
Brush and wash the beets well.
In a large pot, put the beets and add water to cover them.
Bring the water in the pot to a boil and then lower the heat and simmer. The beets are ready when pealed by hand.
Cut the beets into cubes or slices as desired.
In another pot, put the water, sugar, vinegar and salt. Stir well.
Add the cotton bag of spices, and boil everything.
Let simmer for 5 minutes, turn off the heat and let macerate for a good 20 minutes.
Remove the spice bag and add the beets.
Boil again and simmer for 5 minutes.
That’s it, now pour the beets into your Masson jars and leave about 1 inch of space.
Add the marinade, until about 1/2 inch of space remains.
Seal the Masson jars by boiling, submerge, for about 30 minutes.