I t's ever so gratifying to have sweet Pickled Beets available as a side anytime! Pickled Beets 10 cups boiled-until-tender, peeled, and cubed beets 2-1/2 cups vinegar 1 cup water 1 cup sugar Wash 2-cup canning jars and lids in hot, soapy water and dry. Place the jars, upright, in a cold oven and heat to 225ºF. Leave for 30 min. Boil the lids for 5 min. in a canner filled to 3-1/2". Drop in new caps, a funnel, the ends of a pair of tongs, and a wooden skewer. Bring the vinegar, water and sugar to a boil and stir until the sugar dissolves. Pick the funnel out of the canner with the tongs. Using the funnel, fill the hot, sterilized jars, set on a tea towel or rag, with the cubed beets, leaving about 3/4" head space. Add the hot pickling liquid to cover the beets, leaving about 1/2" head space. Remove air bubbles by drawing the skewer in and out of the jars, at the edges and in the centres. If necessary, wipe the rims with a clean, damp cloth. Cap. Add the filled and ...