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    Spicy Pickled Beets


    Source of Recipe


    by Shanny, from Ball Blue Book

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8020.5

    List of Ingredients




    4 lbs. cooked beets (1.8kg)
    1 lb. thinly sliced onions (454g)
    2½ cups cider vinegar (600mL)
    1½ cups water (360mL)
    1 tsp. salt (5mL)
    2 cups sugar (480mL)
    1 tbsp. mustard seed (15mL)
    1 tsp. allspice (5 mL)
    1 tsp. whole cloves (5mL)
    3 cinnamon sticks, broken

    Recipe



    In a large saucepan, combine onions, vinegar, water, salt, sugar and spices. Bring to boiling, reduce heat and simmer 5 minutes. Add beets and cook until heated. Remove cinnamon sticks.

    Pack hot beets into hot jars, leaving 1/4 inch (6mm) head space. Pour hot pickling solution over beets, leaving 1/4 inch (6mm) head space. Remove air bubbles by sliding a non-metal spatula down inside the jar in several places.

    Adjust caps and process 30 minutes in boiling water bath. This is for pints.

 

 

 

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