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Spiced Pickled Beets




Source of Recipe


Taste Of Home


List of Ingredients




Spiced Pickled Beets


* 3 pounds small fresh beets
* 2 cups sugar
* 2 cups water
* 2 cups cider vinegar
* 2 cinnamon sticks (3 inches)
* 1 teaspoon whole cloves
* 1 teaspoon whole allspice

Recipe





* Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-35 minutes or until tender. Remove from the water; cool. Peel beets and cut into fourths.

* Place beets in a Dutch oven. Add the sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Discard spice bag.

* Carefully pack beets into hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner. Yield: 4 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.


Nutrition Facts: 1/4 cup equals 53 calories, trace fat (trace saturated fat), 0 cholesterol, 44 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.