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Pickled Beets

TO MAKE 1 PINT:
6 small, 4 medium, or 3 large beets, unpeeled
1/2 sweet onion, sliced (optional)
1/3 cup sugar or honey
1/3 cup water
1/3 cup white vinegar
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 tablespoon cinnamon

 
TO MAKE 6 PINTS:
about 35 small, 25 medium, or 20 large beets, unpeeled (about 5 lbs)
3 sweet onions, sliced (optional)
2 cups sugar or honey
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
 
 
In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.

Slice into about 1/4-inch thick or cut into cubes.

In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, and cinnamon; bring to a boil. Add the sliced beets and onions (if using) to the pot and and simmer for about 5- 10 minutes.

Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!). Wipe rim clean and seal with lid. 
 
For small batches, allow jar to cool slightly and then place in the fridge. Allow 48 hours for flavors to develop before opening.

For canning larger batches, process in a boiling water bath for 12 minutes. Check seals before transferring to storage in the pantry.

 
This entry is related to the following products. Click on any of them for more information.
Onion, Beet, Onion, Red, Honey, Onions, Beets,
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