Pickled Beets

posted by bill 10-23-98 9:12 PM

Pickled Beets

Cook about 14 or so, medium sized beets. Cool and skin. Chop peeled beets into little pieces, and put into large pot to heat again.

Prepare Brine:(in another pan)
2 Cups sugar
2 Cups (+) water
2 Cups (+) white vinegar
1 tsp. allspice
2 TBSP. Lemon Juice
1 TBSP. Cinnamon
1 tsp. ground cloves

Bring brine to a boil. Add to beets and simmer for 15 - 25 minutes until you think they've got the flavour.

Ladle into sterilized jars. Pour boiling brine over and seal with hot lids and seals. Once the beets and brine are boiling do the deed all at the same time.

Set the lids onto the jars (no nicks or cracks in the jars), also wipe that little around the jar top area to make sure that no stuff is on there, do that with a clean cloth. Set the seals (rings) onto the hot lids and screw on until just barely tight. Be sure that everything is clean.

Let sit for 24 hours. Lids will sound a pop when they are done. Their lids will be indented.

When they are sealed, and when cooled to room temp. use a felt pen to mark on the lid when they were preserved. Use them within a year.

These are sweet, spicy, and a favourite at any time of the year.

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