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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 8 |
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I use beets from the garden and these are much better than the pickled beets you buy in cans. Ingredients:
3 quarts cooked and peeled small beets |
1 1/2 cups water |
3 1/2 cups cider vinegar |
2 cinnamon sticks |
2 cups sugar |
1 teaspoon whole allspice |
1 teaspoon salt |
Directions:
1. To cook fresh beets, cut tops off, leaving 2 of stems and the tap roots. Wash and cover with water. Boil till tender.
2. Drain and cool. Slip skins off. Set aside.
3. Combine remaining ingredients and simmer 15 minute.
4. Pack beets into jars; pour hot syrup over beets, leaving 1/2 headspace. Screw on lids. Process 25 minute in hot water bath or steam canner.
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