10 pounds fresh small beets, washed with stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup Bisschopswijn Mulling Spices
Place beets in a large stockpot with water to cover. Bring to a boil and cook until tender, about 15 minutes. If the beets are large cup them in half or quarters. Remove beets from water, reserve some of the water used to boil the beets.
Sterilize canning jars and lids by boiling in water for 10 minutes.
Fill each jar with beets and add a healthy pinch of Bisschopswijn Mulling Spices to each jar.
In a large saucepan, combine the sugar, two cups of the beet water, vinegar and pickling salt. Bring to a boil. Pour the hot brine over the beets in the jars and seal lids.
Bring a large stockpot and fill half way with water to a boil. Carefully lower the jars into the pot. Leave 1-2 inches of space between the jars. Jars need to be covered with at least one inch of boiling water. Bring water back to a boil, cover the pot and process for 10 minutes. Remove jars from water and let cool on a dry towel. Store in a dark cool place.