Grandma's Pickled Beets Made Healthier

I have always really liked pickled beets but obviously not all the sugar they contain.  My Mom recently told me using Agave to sweeten them works great.  Also my Sister gave me lots of beets from her garden we have been making lots of Beet Smoothies, but we also had enough to Pickle some.

So I found Grandma's old recipe which was the one I really, really, liked!  And I not only got rid of all the sugar but I figured since I was using my good RAW apple cider vinegar with all the healing properties that I would change it enough to keep from over heating the vinegar so ALL the healing properties and friendly flora remained.  Now it's a super great appetizer to have before dinner because it gets the juices flowing and aids in digestion!

ENJOY!  We sure are!  Thanks for all the Beets Em!!!!

Grandma's Pickled Beets Made Healthier

4 quarts beets, cooked

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon whole cloves

2 cups raw apple cider vinegar

2 cups water

1 1/2 - 2 cups Agave

1 teaspoon sea salt

Boil Beets until tender then drain (we saved the water and used in to make Borscht, recipe soon to come.) 

Place the beets in cold water then peel by using and knife and slipping the skins off. (Some came off easier then others.)  

Cut the beets into medium sized chunks.

Tie spices into a spice bag or piece of cotton cloth. 

Add to pickling mixture. 

Warm on stove keeping liquid under 115 degrees.  

Add cooked, peeled and drained beets. 

Let sit for about 10 minutes on warm stove again still keeping under 115 degrees.  

Take out spice bag.  

Put beets and liquid in about 8 pints or 4 quart jars.  

Keep in fridge.  

Stays good for quite some time.  

Can be boiled in hot water bath for 10-15 minutes to keep on shelves.  But will probably lose most if not all healing properties and flora.  Still works to get the juices flowing though! ;)