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Spicy Pickled Beets

Source of Recipe

from the Ball Blue Book

* Exported from MasterCook *

Spicy Pickled Beets

Recipe By : Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beets
1 pound onions -- thinly sliced
2 1/2 cups cider vinegar
1 1/2 cups water
1 teaspoon salt
2 cups sugar
1 tablespoon mustard seed*
1 teaspoon whole allspice*
1 teaspoon whole cloves*
3 cinnamon sticks* -- broken


Wash and drain beets. Leave 2' of stem and the tap roots. Cover with water and boil until tender. Remove peel. Slice.

Combine remaining ingredients. Bring to a boil and simmer 5 minutes. Add beets and cook until heated. Remove cinnamon sticks.

Pack hot beets into jars leaving 1/4" headspace. pour hot pickling solution over beets, leaving 1/4" headspace. remove air bubbles. Adjust caps. Process in a boiling water bath for 30 minutes at 0-1000 ft., 35 minutes at 1001-3000 ft., 40 minutes at 3000-6000 ft., and 45 minutes over 6000 ft.

*Katie's note: I've also used 2-3 tablespoons pickling spice tied into a cheesecloth bag. Simmer a little longer than 5 minutes and remove spices.

Source:
"Ball Blue Book"
Yield:
"4 pints"