LOCATION: Recipes >> Preserving >> Pickled Beets 11
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Pickled Beets 11
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Pickled Beets
1 gallon small beets
2 cups of sugar
1 1/2 teaspoon salt
2 sticks of cinnamon
1 tablespoon allspice
3 1/2 cups vinegar
1 1/2 cup water
1 teaspoon peppercorns
Wash and drain beets. Cover with boiling water. Cook until tender.
Remove skin, stems and root ends. (Do not remove the last 1 inch
or so of the stems and roots when cooking). Add sugar, salt,
spices, and 1 1/2 cup water, to vinegar. Simmer 15 minutes. Back
beets into hot Ball Jars. Heat liquid to boiling. Pour boiling
hot liquid, over beets. If not enough liquid to cover, add more
vinegar. Process.
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