Ingredients
- 3 lb. small (2" diameter) whole beets
- 2 cups vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tea. whole allspice
- 6 whole cloves
- 3 " piece of stick cinnamon
Preparation
Step 1
Wash beets. Cut off beet tops, leaving 1" of stems; trim root ends. Do not peel. In a large saucepan, cook beets covered in boiling, lightly salted water for about 25 minutes or until tender; drain. Cool beets slightly; trim off roots and stems. Slip off and discard the skins. Quarter beets.
For pickling liquid, in a medium nonstick saucepan combine vinegar, water and sugar. Place allspice, cloves and cinnamon stick in a piece of cheesecloth. Tie with string. Add spice bag to saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove and discard spice bag.
Pack beets into hot, sterilized half-pint jars. Pour hot pickling liquid over beets.
Process in a boiling water canner for 30 minutes.
Makes 6 half-pints.