Spiced Pickled Beets
Ingredients
4 pounds beets
3 cups thinly sliced onion
2 1/2 cups cider vinegar
1 1/2 cups water
2 cups sugar
1 tablespoon mustard seed
1 teaspoon whole cloves
3 cinnamon sticks broken into pieces
Preparation
1
Trim beets, leaving taproot and 2 inches of stem.
2
Wash and drain the beets, use a stiff brush to remove any soil
3
Cover beets with water
4
Bring water to boil and cook until the beets are easy to pierce with a fork (20 min)
5
Drain
6
Run cold water over beets and remove the skins
7
Remove stem and taproot
9
Place in bowl and set aside.
10
13
Remove the cinnamon stick pieces.
14
Pack hot beets and onions into prepared pint jars, leaving 1/4 inch headspace.
15
Pour hot liquid over beet mixture, be sure to release any trapped air.
16
Wipe jar rims, seal with two piece caps to hand tight
17
Process jars in a water bath canner for 30 minutes, starting at point of water boiling.
18
Remove jars and allow to cool completely away from drafts.
Tools
.
About
This is a labor of love, since I do not eat beets under any circumstances! My husband assures me that these are delicious.
Yield:
5 pints
Added:
Tuesday, July 12, 2011 - 11:59pm
