Spicy Pickled Beets
|Beets||4 Pound, cooked|
|Thinly sliced onions||3 Cup (48 tbs)|
|Cider vinegar||2 1⁄2 Cup (40 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Mustard seed||1 Tablespoon|
|Whole allspice||1 Teaspoon|
|Whole cloves||1 Teaspoon|
|Cinnamon stick||3 , broken|
To cook beets: Wash and drain beets.
Leave 2 inches of stems and the tap roots.
Cover with boiling water and cook until tender.
Combine remaining ingredients in a large sauce pot.
Bring to a boil.
Reduce heat and simmer 5 minutes.
Add beets and cook until heated.
Remove cinnamon sticks.
Pack hot beets into hot jars, leaving 1/4 inch head space.
Pour hot pickling liquid over beets, leaving 1/4-inch head space.
Remove air bubbles.
Process 30 minutes in boiling water bath.