Pickled Beets

By exdircomp

Ingredients

• 4 pounds beets
• 1 cinnamon stick, broken into pieces
• 2 teaspoons whole allspice berries
• 1/2 teaspoon whole cloves, optional
• 3 bay leaves (not California)
• 3/4 teaspoon whole black peppercorns
• 1/4 bunch fresh dill (or more)
• 2/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1 teaspoon pickling salt
• 2 cups cider vinegar
• 1 cup water

Preparation

Step 1

Trim the beets, leaving about 1 to 2 inches of their tops on and rootlets intact. Placein aluminum foil and roast at 450 degrees until tender. Rinse under cold water, and slip the beets out of their skins. Cut the beets into small chunks.
Put cinnamon, allspice, black pepper, bay leaves, dill and cloves in a spice bag and tie tightly.

In a large enamel or stainless steel pan, combine the sugars, salt, vinegar, and water. Add the spice bag. Bring to a boil, stirring, until sugar is dissolved. Reduce heat to medium low and simmer for 30 minutes.

Meanwhile, pack the beets into the prepared, sterilized pint jars. Using a damp clean cloth or paper towel, clean jar rims and threads.

Remove the spice bag from the vinegar and sugar mixture; discard the spices. Pour the hot liquid over the beets, leaving 1/2-inch headspace. Place the two-piece lids on the jars and process for 30 minutes in a boiling water bath.