Mom's Pickled Beets

Kim A. Heaphy's Note:

This is a recipe I enjoyed growing up. Stews, sheppards pie or turkey dinner was always accompanied by these pickled beets. Later once I moved away, pickled beets was always one of those stocking stuffers I hoped for.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Yield: 6 pint jars

• 4 cups beets
• 1 1/2 cups sugar
• 1 1/2 cups water
• 1 1/2 cups vinegar
• 1/2 teaspoon salt
• 2 teaspoons mustard seeds
• 1 teaspoon allspice
• 1/2 teaspoon whole cloves
• 6 inches cinnamon sticks

Directions:

1. Sterilize jars.
2. Wash well and cook beets just until tender. Let cool and coarsely dice into rough 1 inch cubes or slices.
3. Mix sugar, water, vinegar salt and spices together and bring to a boil. Reduce heat and simmer for five minutes.
4. Place a 1/2 inch piece of cinnamon stick in each jar.
5. Fill with beets, leaving 1/2 inch space at the top. Poor hot brine over beets and seal.
6. Let sit for at least two weeks.
7. Note: Reserve the liquid from the beets and make my Old Fashion Beet Jelly Recipe (Recipe #469171) for a wonderful jelly for toast!