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Pickled Beets
4 quarts small beets
3 cups vinegar, more if needed
2 cups water
2 ½ cups sugar
2 teaspoons allspice
3 inch stick of cinnamon
½ teaspoon whole cloves
1 teaspoon salt
Hot sterilized jars and lids
- Cook the beets until just tender. Slip off the skins.
- Combine vinegar, water, sugar, spices, and salt. Bring to a boil and simmer 15 minutes.
- Add the beets to the vinegar and simmer 5 minutes longer.
- Pack the beets into hot sterilized jars. Bring the vinegar to a boil and pour over beets. If there is not enough vinegar mixture to cover, add hot vinegar.
- Seal immediately. Makes about 4 quarts.
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