Pickled Beets 2

6 lb small beats, uniform well
(6 to 7), Scrubbed
1 1/2 c water
3 1/2 c cider vinegar
1 3/4 c granulated sugar
1/4 c brown sugar, Firmly Packed
1 1/2 t salt
4 t whole allspice
2 cinnamon 3 inch

Trim off all but 2 inches of each beet stem, leaving root end. In a large kettle, add beets and just enough water to cover beets. Cover and cook about 25 minutes or until tender-firm. Meanwhile, thoroughly wash and scald 6 (1-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs. Drain beets; cover with cold water. Cool enough to slip off skins; drain. Remove skins. Meanwhile, in a large kettle, combine 1-1/2 cups water, vinegar, sugars, salt, allspice and cinnamon.
Stir over low heat until sugar is dissolved.
Add beets, cover and simmer 15 minutes. Remove from heat; discard cinnamon sticks. Using a slotted spoon, pack hot beets and some of allspice into hot jars, leaving 1/2-inch headspace. Pour hot liquid over beets, leaving 1/2- inch headspace. Remove air bubbles by running a table knife inside edge of jar. Wipe jar rims; seal with hot lids and screw bands. Process 30 minutes in a boiling water bath. Makes 6 (1-pint) jars.

A "country cook" who learned her skills from her grandmother, Loraine LaPole knows fresh-picked flavor makes a difference even with a sturdy vegetable like beets. She selects tender, young beets of similar size and cooks them with root ends and some stem attached, so they wrn retain their dark red color.

Indiana State Fair