Posted in Canning

Pickled Beets

This is another recipe from Harold’s aunt. 

Cook beets about 15 minutes.  Skin the beets and then slice, or chunk.  Pack the beets into pint jars.

In a pot, bring the following to a boil:

1 cup vinegar

1 cup water

1 cup sugar

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/8 tsp. cinnamon

Once this comes to a boil, pour over the beets in the pint jars.  Wipe the rims down, put lids on them, and water bath for 30 minutes.  This brine will do a little over three pints.