Spiced Pickled Beets
By: Amy Jeanroy
Published: Tuesday, July 12, 2011 - 11:59pm

Ingredients




4 pounds beets
3 cups thinly sliced onion
2 1/2 cups cider vinegar
1 1/2 cups water
2 cups sugar
1 teaspoon pickling salt
1 tablespoon mustard seed
1 teaspoon whole allspice
1 teaspoon whole cloves
3 cinnamon sticks broken into pieces

Preparation

1 Trim beets, leaving taproot and 2 inches of stem. 2 Wash and drain the beets, use a stiff brush to remove any soil 3 Cover beets with water 4 Bring water to boil and cook until the beets are easy to pierce with a fork (20 min) 5 Drain 6 Run cold water over beets and remove the skins 7 Remove stem and taproot 8 Slice beets into 1/4 inch thick slices 9 Place in bowl and set aside. 10 Place onions, vinegar, water, s ugar, salt, mustard seed, allspice, cloves and cinnamon sticks into a pot 11 Bring to boil over high heat, reduce and simmer for 5 minutes. 12 Add beet slices and simmer 5 minutes more. 13 Remove the cinnamon stick pieces. 14 Pack hot beets and onions into prepared pint jars, leaving 1/4 inch headspace. 15 Pour hot liquid over beet mixture, be sure to release any trapped air. 16 Wipe jar rims, seal with two piece caps to hand tight 17 Process jars in a water bath canner for 30 minutes, starting at point of water boiling. 18 Remove jars and allow to cool completely away from drafts.

About


This is a labor of love, since I do not eat beets under any circumstances! My husband assures me that these are delicious.