Pickled Golden Beets

Ingredients

• 2 pounds golden beets, boiled, peeled and sliced
• 2 cups apple cider vinegar
• 2 cups water
• 2 tablespoons pickling salt
• 3 tablespoons pickling spice, divided

Directions

1. Set up a boiling water bath canner along with 3 pint jars. Put 3 fresh canning lids in a small saucepan, then warm them at a gentle simmer.
2. In a small saucepan, stir together the vinegar, water and salt, and heat the mixture until it reaches a boil.
3. Share the pickling spice evenly among the three jars. Fill the jars with the beets, then pour in the hot brine, leaving 1/2 inch of space at the top. Lightly tap the jars so any hidden air bubbles can escape. Add extra brine if you need to bring the headspace back to 1/2 inch.
4. Clean the rims, set the lids in place, and screw on the rings. Process the jars in the boiling water bath canner for 10 minutes, beginning the timing once the water has come back to a boil rather than when the jars are first added.
5. Once the time is finished, lift the jars out of the canner and place them on a folded kitchen towel to cool.
6. When the jars can be handled comfortably, take off the rings and check the seals by holding the edges of the lids and gently lifting the jars. If the lids stay firmly attached, the seals are set.
7. Put the jars in a cool, dark spot. The beets are ready to eat within 48 hours, and they can be stored for up to one year.