Pickled Beets
8 to 9 small fresh beets
1 T mustard seeds
1 tsp celery seeds
3 ½ cups cider vinegar
3 cups sugar
1 ½ tsp Kosher salt
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until tender. Drain, reserving 2 ½ cups liquid; pour cold water over beets, and drain. Trim off beet root and stems; then rub off skins. Set beets aside.
Combine mustard seeds and celery seeds in a cheesecloth bag. Combine vinegar, reserved beet liquid, sugar, salt, and spice bag in a Dutch oven. Bring mixture to a boil; reduce heat, and simmer 15 minutes.
Pack beets into hot jars, leaving ½ -inch headspace. Pour boiling syrup over beets, leaving ½-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 30 minutes. Yield: 7 pints.