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Wednesday, April 2, 2008

Recipe: Spiced Pickled Beets

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.

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