Spiced Pickled Beets

By cu6t4ie

from Taste of Home by Edna Hoffman

Ingredients

• 3 lbs. small fresh beets
• 2 cups sugar
• 2 cups water
• 2 cups cider vinegar
• 2 cinnamon sticks (3in)
• 1 tsp.whole cloves
• 1 tsp. whole allspice

Details

Servings 4

Preparation

Step 1

Scrub beets and trim tops to 1 in.Place in a Dutch oven and cover with water. Bring to a boil.Reduce heat;cover and simmer for 25-35 minutes or until tender.Remove from the water;cool.Peel beets and cut into fourths.Place beets in a Dutch oven.Add the sugar,water and vinegar.Place spices on a double thickness of cheesecloth;bring up corners of cloth and tie with a string to form a bag.Add to the beet mixture. Bring to a boil. Reduce heat;cover and simmer for 10 minutes.Discard the spice bag.

Carefully pack the beets into hot pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets,leaving1/2 in. headspace.Remove air bubbles;wipe rims and adjust lids.Process for 35 minutes in a boiling-water canner.