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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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With spicy, robust flavor, these pickled beets are so good, they'll convert any naysayers! Edna Hoffman, Hebron, IN Ingredients:
3 pounds small fresh beets |
2 cups sugar |
2 cups water |
2 cups cider vinegar |
2 cinnamon sticks (3 inches) |
1 teaspoon whole cloves |
1 teaspoon whole allspice |
Directions:
1. Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-35 minutes or until tender. Remove from the water; cool. Peel beets and cut into fourths.
2. Place beets in a Dutch oven. Add the sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Discard spice bag.
3. Carefully pack beets into hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner. Yield: 4 pints.
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