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Pickled Beets

Mormon.Cook's picture
Ingredients
  Beets 4 Quart, tops removed and scrubbed well (medium size)
  Vinegar 4 Cup (64 tbs)
  Water 2 Cup (32 tbs)
  Sugar 2 1⁄2 Cup (40 tbs)
  Allspice 2 Teaspoon
  Cinnamon stick 3 Inch (1 whole)
  Whole cloves 1⁄2 Teaspoon
  Salt 2 Teaspoon
Directions

Cook beets until just tender. Slip off skins. Combine vinegar, water, sugar, spices (tied in a bag), and salt. Simmer 15 minutes. Add beets and simmer 5 minutes longer. Pack beets in hot canning jars. Bring syrup to a boil; remove spice bag, then pour syrup over beets. If you run a little short of syrup, fill jar with hot vinegar. Adjust lids and seal. Process in water bath or steam canner 30 minutes.

Recipe Summary

Cuisine: 
American
Servings: 
4

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