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If you'd like to pickle them you might try this... we do it every summer and still don't have any left over come spring.Use wide mouth pint jars.
BTW, we just call them beets here in the U.S.
10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
1/4 cup whole cloves
1/4 cup pickling spice
3 medium white onions sliced thinly (optional)
Directions
1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and separated onion sections (optional) and add several whole cloves to each jar.
3. In a large saucepan, combine the sugar, beet water, vinegar, pickling spices and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Tips: Don't cut the stems entirely off... leave about two inches and don't cut the tap root off, that way they don't "bleed" as bad.
Have a bag of ice ready just as youare about through cooking them then place the ice in a sink full of water. Pop the cooked beets into the ice water. This assures the skins will just fall off easily. BTW, cook them just until a fork goes in easily... don't overcook.
Lastly, place your pickling spices in a small bag you can make from cheesecloth... that way you won't have to seine them when pouring the beet water over the jarred beets.
Not nearly as hard as I've described...
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