Spiced Pickled Beets Recipe
Ingredients
| 9 pounds small bunch beets with tops | ||
| Water | ||
| Sugar | 2 Cup (16 tbs) | |
| Allspice | 1 Tablespoon | |
| Cinnamon sticks | 2 | |
| Salt | 1 1/2 Teaspoon | |
| Vinegar | 3 1/2 Cup (16 tbs) | |
Directions
Wash and drain beets.
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.
Adjust caps.
Process pints in boiling-water bath for 30 minutes.
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.
Adjust caps.
Process pints in boiling-water bath for 30 minutes.
Chef
