Beets - Spiced Pickled Beets (makes 4 pints)

By á-47

Ingredients

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

Preparation

Step 1

Cook bets for 25-35 minutes or until tender. Cool. Peel and cut into fourths.

Place beets in a dutch oven. Add the sugar, water and vinegar. Place spices on a double thickness of cheesecloth; and tie to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Discard Spice bag.

Canning: yield 4 pints. Pack in pint jars and process in hot water bath for 35 minutes.