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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a recipe I enjoyed growing up. Stews, sheppards pie or turkey dinner was always accompanied by these pickled beets. Later once I moved away, pickled beets was always one of those stocking stuffers I hoped for. Ingredients:
4 cups beets |
1 1/2 cups sugar |
1 1/2 cups water |
1 1/2 cups vinegar |
1/2 teaspoon salt |
2 teaspoons mustard seeds |
1 teaspoon allspice |
1/2 teaspoon whole cloves |
6 inches cinnamon sticks |
Directions:
1. Sterilize jars.
2. Wash well and cook beets just until tender. Let cool and coarsely dice into rough 1 inch cubes or slices.
3. Mix sugar, water, vinegar salt and spices together and bring to a boil. Reduce heat and simmer for five minutes.
4. Place a 1/2 inch piece of cinnamon stick in each jar.
5. Fill with beets, leaving 1/2 inch space at the top. Poor hot brine over beets and seal.
6. Let sit for at least two weeks.
7. Note: Reserve the liquid from the beets and make my Old Fashion Beet Jelly Recipe (Old Fashion Beet Jelly) for a wonderful jelly for toast!
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