Pickled Beets

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: pickles

Ingredients

  • 3 1/2 quarts small fresh beets
  • 2 cups sugar
  • 3 1/2 cups vinegar
  • 1 1/2 cup water
  • 1 Tbsp. whole allspice
  • 1 1/2 tsp. salt
  • 2 (4-inch) sticks cinnamon

Directions

  1. Wash beets carefully; remove tops, leaving a 1-inch stem. Leave taproot. Place beets in a large kettle, and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender or until skins slip easily.

  2. Cool; remove skins, and trim.

  3. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
  4. Pack beets into hot sterilized jars, leaving 1/2-inch headspace (cut large beets into pieces, if necessary).
  5. Remove cinnamon sticks from syrup. Bring syrup to a boil; pour over beets, leaving 1/2 inch headspace. Cover with metal lids, and screw bands tight. Process 30 minutes in boiling water bath.

  6. makes 6 pints.

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