Pickled Beets Recipe
Summary
Ingredients
4 quarts small to medium beets, tops removed and scrubbed well
4 cups vinegar
2 cups water
2 1/2 cups sugar
2 teaspoons allspice 1 3-inch stick whole cinnamon
1/2 teaspoon whole cloves
1 to 2 teaspoons salt
Directions
Cook beets until just tender. Slip off skins. Combine vinegar, water, sugar, spices (tied in a bag), and salt. Simmer 15 minutes. Add beets and simmer 5 minutes longer. Pack beets in hot canning jars. Bring syrup to a boil; remove spice bag, then pour syrup over beets. If you run a little short of syrup, fill jar with hot vinegar. Adjust lids and seal. Process in water bath or steam canner 30 minutes.
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