Monday, July 30, 2012

Pickled Spiced Beets

  • 6 cups white distilled vinegar
  • 4 cups sugar
  • 4 cups water
  • 2 1/2 Tbs cinnamon
  • 2 Tbs non-iodized salt (for pickling)
    2 Tbs ground cloves
  • 12 lbs beets

Combine all ingredients, except beets, in saucepan.  Bring to a gentle boil and remove from heat.

I washed and boiled my beets for 25 minutes, drained, and placed in cold water.  This allows skins to easily slough off.  Fill canning jars with beets and top with the prepared liquid.  Process in water bath for 25-30 minutes.

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