Pickled Beets
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Yields:
-
6 pints
ingredients
- 3 quarts cooked and peeled small beets
- 1 1⁄2 cups water
- 3 1⁄2 cups cider vinegar
- 2 cinnamon sticks
- 2 cups sugar
- 1 teaspoon whole allspice
- 1 teaspoon salt
directions
- To cook fresh beets, cut tops off, leaving 2" of stems and the tap roots. Wash and cover with water. Boil till tender.
- Drain and cool. Slip skins off. Set aside.
- Combine remaining ingredients and simmer 15 minute.
- Pack beets into jars; pour hot syrup over beets, leaving 1/2" headspace. Screw on lids. Process 25 minute in hot water bath or steam canner.
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RECIPE SUBMITTED BY
Bertha C.
United States
I am married and have three children ages 9 to 16. I work full-time so between work and attending as many school functions as I can possibly fit in, I have little time to prepare "gourmet" type dishes which require a lot of preparation time. I like tasty, quick-fix meals that use ingredients that are usually in my house and don't require an extra trip to the store. When I'm not waiting on my family or working, I like to do counted cross-stitch and recently started a new hobby----quilting.