Pickled Beets

Preparation 20 minutes
cooking for an hour
Yield 4 500 ml / 2 cup containers

* Ingredients :

°2 kg (4 lbs) spread beets
°500 ml (2 cups) white vinegar
°375 ml (1 12 cups) sugar
°15 ml (1 tablespoon) mustard seeds
°5 ml (1 teaspoon) of salt

* Preparation :

In a large saucepan filled with boiling water, cook beets, covered, until softened, about 1 hour. Reserving 1 cup (250 ml) filter cooking water. Submerge beets in cold water. Drain beets, peeled them & cut them to quarters or slices.
In other saucepan, bring reserved cook water, vinegar, sugar, mustard seeds, also salt to boil.
Put the beets in sterilized jars and cover with the boiling marinade. Seal well. Sterilize if desired (35 minutes in boiling water)

Enjoy !