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Pickled Beets

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• 7 pounds beets
  
• 4 cups white vinegar
  
• 1½ tsp pickling salt
  
• 2 cups sugar
  
• 2 cups water
  
• 2 cinnamon sticks
  
• 12 whole cloves
  
• 4 onions, peeled and thinly sliced
  






Instructions



1. Trim the beet tops, leaving 1 inch of the stems and roots. Wash thoroughly and sort according by size. Cover the similar sizes with boiling water and cook until tender, about 25 to 30 minutes.
   
   
2. Drain and discard the cooking liquid. Set the beets aside to cool. When cool enough to handle, trim off the roots and stems and slip off the skins. Slice into ¼-inch slices.
   
   
3. In a large saucepan, combine the vinegar, salt, sugar, and water over medium-high heat. Tie the cinnamon and cloves in a cheesecloth bag and add to the vinegar mixture. Bring to a boil. Add the beets and onions. Simmer 5 minutes. Remove and discard the spice bag.
   
   
4. Fill hot canning jars with the beets and onions, leaving ½-inch headspace. Add the hot vinegar solution to within ½-inch of the rim. Remove any air bubbles, wipe the jar rims, and adjust the lids. Process in a boiling water bath 30 minutes.
   
   
5. Place the jars on a wire rack so they don't touch each other. Make sure they are away from drafts. Let stand at room temperature ntil completely cooled and sealed. Store at room temperature.
   
   Makes 8 pints