Mom's Pickled Beets

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.

• Ready In: 45 mins
• Yields: 6 pint jars

Ingredients

• 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!