Makes 1 qt. or 4 half pints

8 small Beets ( 2lb.)
1 C. Cider Vinegar
1 tsp. Salt
1/4 C. Sugar
5 Peppercorns
1 tsp. Pickling Spice
1 Bay Leaf
Fresh Dill (optional)

Wash and rinse canning jar(s) and lid(s). Keep jars in simmering water. Scrub beets; trim leaving inch of the top and the root ends attached. Cook, covered, in boiling salted water to cover, 40 minutes or until barely tender. Beets should be somewhat firm. Drain, reserving 1 C. of the cooking liquid. Rinse beets in cold running water; slip off skins, roots and tops; slice. Fill the jar or jars with beet slices. Combine the reserved cooking liquid with remaining ingredients; bring to boiling; pour into filled jars until 1/4″ from top. Seal jar and refrigerate for 10 days before serving. For “putting up”, seal the half pint jars and process for 10 minutes in boiling water bath. Cool and check seals. Store in a cool dry place.