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Spiced Pickled Beets Recipe
|Beets with tops||9 Pound|
|Water||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Whole allspice||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Vinegar||3 1⁄2 Cup (56 tbs)|
Serving size: Complete recipe
Calories 3504 Calories from Fat 69
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6119.6 mg255%
Total Carbohydrates 805 g268.2%
Dietary Fiber 119.7 g478.7%
Sugars 676 g
Protein 67 g133.6%
Vitamin A 28.8% Vitamin C 343.5%
Calcium 84.9% Iron 190.9%
*Based on a 2000 Calorie diet
Leave 2 inches of stems and the taproots.
Cover with boiling water and cook until tender.
Drain and peel.
There should be about 3 quarts.
Bring remaining ingredients and 1 1/2 cups water to boil and simmer for 15 minutes.
Pack beets into hot sterilized pint jars, leaving 1/2 inch headspace.
If necessary, cut larger beets into halves.
Remove cinnamon sticks from liquid and bring liquid to boiling.
Pour, boiling hot, over beets, leaving 1/2-inch headspace.
Process pints in boiling-water bath for 30 minutes.