Spiced Pickled Beets
24 small beets
1 pint vinegar
2 T salt
1-1/4 C sugar
1 3-inch long stick cinnamon
6 whole cloves
3 medium onions, sliced
Remove beet tops, leaving roots and 1-inch stem. Place beets in saucepan; cover with boiling water. Cook until beets are tender; drain, reserving 1 cup cooking liquid. Remove beet skins; slice. Combine reserved cooking liquid, vinegar, salt and sugar in kettle. Tie cinnamon and cloves in small cloth bag; place in kettle. Bring to a boil; add beets and onions. Reduce heat; simmer for 5 minutes. Remove spice. Simmer while quickly packing beets and onions into hot pint jars. Fill to ½ inch of jar tops. Adjust lids; process in boiling water bath for 30 minutes. Remove jars from canner; place on towel in warm dry place.
Wednesday, April 2, 2008
Recipe: Spiced Pickled Beets
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