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Spiced Pickled Beets

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Ingredients
  Beets with tops 9 Pound
  Water 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Whole allspice 1 Tablespoon
  Cinnamon sticks 2
  Salt 1 1⁄2 Teaspoon
  Vinegar 3 1⁄2 Cup (56 tbs)
Directions

Wash and drain beets.
Leave 2 inches of stems and the taproots.
Cover with boiling water and cook until tender.
Drain and peel.
There should be about 3 quarts.
Bring remaining ingredients and 1 1/2 cups water to boil and simmer for 15 minutes.
Pack beets into hot sterilized pint jars, leaving 1/2 inch headspace.
If necessary, cut larger beets into halves.
Remove cinnamon sticks from liquid and bring liquid to boiling.
Pour, boiling hot, over beets, leaving 1/2-inch headspace.
Adjust caps.
Process pints in boiling-water bath for 30 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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4.26579
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3504 Calories from Fat 69

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6119.6 mg255%

Total Carbohydrates 805 g268.2%

Dietary Fiber 119.7 g478.7%

Sugars 676 g

Protein 67 g133.6%

Vitamin A 28.8% Vitamin C 343.5%

Calcium 84.9% Iron 190.9%

*Based on a 2000 Calorie diet

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Spiced Pickled Beets Recipe