 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 1/2 pounds small fresh beets |
3 medium onions, halved and sliced |
20 whole cloves |
4 (3-inch) cinnamon sticks |
4 cups white vinegar (5% acidity) |
2 cups sugar |
3 tablespoons salt |
Directions:
1. Cut tops from beets, leaving a 1-inch stem. Cook beets in boiling water to cover 30 minutes or until tender. Drain, reserving 3 cups liquid.
2. Pack beets and sliced onion into hot jars; set aside.
3. Place whole cloves on a 6-inch square of cheesecloth, and tie with cheesecloth string.
4. Bring 3 cups reserved beet liquid, spice bag, cinnamon sticks, and remaining ingredients to a boil in a Dutch oven. Remove and discard spice bag and cinnamon sticks. Pour hot mixture into jars, filling to within 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cover at once with metal lids; screw on bands.
5. Process in boiling-water bath 10 minutes.
|
|