July is extremely busy on the homestead! Always something to harvest and preserve, Fall seedlings to tend and of course the yard and weeds never stop growing!
Heres the recipe for pickled red beets.
6 cups cooked and sliced beets
2 cups saved beet juice
2 cups vinegar
2 cups sugar
1 TBS salt
Bring all to a rolling boil and ladle into clean jars while boiling, turn lids on and let them set for 24 hours. The lids will seal as the contents cool.
Theres enough vinegar and sugar to prevent botulism.