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Pickled Beets

Natural.Foodie's picture
Ingredients
  Beets 1 1⁄3 Pound
  Apple cider vinegar 1 1⁄3 Cup (21.33 tbs)
  Honey 1 1⁄3 Cup (21.33 tbs)
  Whole cloves 3⁄4 Teaspoon
  Cinnamon stick 1 , broken in half
Directions

1. In a large pot, cover the beets with water and bring to a boil over high heat. Reduce the heat to moderately low and simmer until tender, about 45 minutes.
2. Meanwhile, sterilize two 1-pint preserving jars and their lids.
3. In a small nonreactive saucepan, combine the vinegar, honey, cloves and cinnamon. Bring to a boil over moderately high heat, then set aside to steep.
4. Drain the beets, rinse under cold water and slip off the skins. Halve any large beets, then slice the beets 1/4 inch thick and pack them in the hot jars.
5. Return the brine to a boil. Pour the hot brine over the beets to within 1/2 inch of the rim of the jars, dividing the cloves and cinnamon stick evenly between the jars. Run a small knife or spatula around the inside of the jars to release trapped air bubbles. Wipe the rims clean and seal with the lids. Let cool slightly, then refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
75 Minutes
Servings: 
4

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