Spicy Pickled Beets

Submitted by Diana Adcock

"Posted for a Beet Lover!"

 

• Ready In: 2hrs
• Ingredients: 10
• Yields: 4 pints

ingredients

• 1814.36 g beets
• 709.77 ml thinly sliced yellow onions
• 473.18 ml white sugar
• 12 inch cinnamon sticks, broken
• 14.79 ml mustard seeds
• 4.92 ml whole allspice
• 4.92 ml whole cloves
• 4.92 ml salt
• 591.47 ml cider vinegar
• 354.88 ml water

directions

1. *Beets should be no larger than 1 and 1/2 inches in diameter.
2. Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
3. Put Beets in a large nonreactive saucepan.
4. Cover with boiling water and cook until tender-about 12 minutes-ish.
5. Drain well.
6. Remove peel and trim ends.
7. Comvine the remaining ingredients in another large nonreactive saucepot.
8. Bring to a full boil.
9. Reduce heat and simmer for 5 minutes, stirring a few times.
10. Add beets and cook until they are heated through.
11. Remove cinnamon sticks and pieces.
12. Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
13. Ladle hot liquid over beet, again leaving 1/4 inch headspace.
14. Remove air bubbles.
15. Wipe rims and adjust two piece caps.
16. Process in a boiling water bath canner for 30 minutes.

Reviews

[averybird]

I love pickled beets. Don't usually make them with sliced onions but it was nice for a change of pace. NOTE: in my experience you will need twice the number of pints listed (8 not 4) to complete this recipe. Perhaps this was a typo in the book because I can not see any way of fitting the listed amount of beets into only four jars, no matter how tightly packed! Thank you.