Friday, July 13, 2012

'Tis the Season for Canning - Pickled Beets

Pickled Beets

6 quarts fresh beets
1 teaspoon whole cloves
1 teaspoon allspice
2 cinnamon sticks
2 cups sugar
2 cups cider (or white) vinegar
2 cups water

Wash beets, put in pot of water to cover and boil for about 20 minutes.

Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets.

Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes. Remove cinnamon sticks.

Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes. (Add 1 additional minute of water bath for every 1000 feet above sea level.)

Recipe from / Picture from

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