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Pickled Beets




Source of Recipe


Marla


List of Ingredients




Pickled Beets



7 lbs of 2 t0 2-1/2 inch diameter beets
4 cups vinegar
1-1/2 tsp canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
4 to 6 onions, if desired



Recipe






Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding color.


Wash thoroughly. sort for size. cover similar sizes together with boiling water
and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid.


Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4 inch slices.


Peel and thinly slice onions. combine vinegar, salt, sugar, and fresh water. Put
spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets
and onions. Simmer 5 minutes. Remove spice bag. Using a wide mouthed funnel, fill
jars with beets and onions, leaving 1/2 inch headspace. Add hot vinegar solution,
allowing 1/2 inch headspace. Adjust lids and process.



Yield: About 8 Pints