Pickled Beets

(from fdmts’s recipe box)

To seal the deal

Source: Farmers Home Journal Book - p282

Categories: Pickles

Ingredients

  • 24 small beets
  • 1 c. cooking liquid
  • 1 pt. vinegar
  • 1 1/4 c. sugar
  • 2 tbsp salt
  • 6 whole cloves
  • 1 3" stick cinnamon
  • 3 medium onions, sliced

Directions

  1. Remove beet tops, leaving roots and 1" stems. Cover with boiling water (or cover with water and bring to a boil) and cook until tender. Drain, reserving 1 c. cooking liquid.

  2. Dunk beets in ice water and the skin slips right off. Slice beets. I like the julienne setting on my mandoline.

  3. Combine cooking liquid, vinegar, sugar, and salt. Add spices tied in cloth. Heat to boiling.

  4. Add beets and onions. Simmer 5 minutes. Remove spice bag. Continue simmering while quickly packing beets and onions into one hot pint jar at a time. Fill to within 1/2" of the top.

  5. Adjust lids, process 30 MINUTES in boiling water bath.

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