Pickled Beets Recipe
Summary
Ingredients
| 4 quarts small to medium beets, tops removed and scrubbed well | ||
| Vinegar | 4 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Sugar | 2 1/2 Cup (16 tbs) | |
| 2 teaspoons allspice 1 3-inch stick whole cinnamon | ||
| Whole Cloves | 1/2 Teaspoon | |
| Salt | 2 Teaspoon | |
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.
Chef
