Re: : Making Pickled Beets

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: : PICKLED BEETS : : -------------------------------------------------------------------------------- : : beets (for as many qt. you : : want) : : 1 c. vinegar (for each qt.) : : 1 c. beet juice (for each qt.) : : 1 Tbsp. sugar (for each qt.) : : 1 tsp. cinnamon (for each qt.) : : 1/4 tsp. cloves (for each qt.) : : 1/2 tsp. salt (for each qt.) : : Wash and scrub beets. Do not peel, leave 1-inch of the : : tops on. Cook beets until tender. Pack in scalded jars. For : : each quart of beets you will need 1 cup vinegar, 1 cup of the : : beet juice. This is the juice that the beets were cooked in. : : In order to make sure the juice does not have stems in it you : : can strain it through cheesecloth. Mix sugar, cinnamon, cloves : : and salt and heat all ingredients; pour hot over the beets in : : their jars. Cover jars with new lids and seal. : : -------------------------------------------------------------------------------- : : PICKLED BEETS : : -------------------------------------------------------------------------------- : : 3 qt. cooked, peeled small : : beets : : 2 c. sugar : : 1 1/2 tsp. pickling salt : : 1 Tbsp. whole allspice : : 3 1/2 c. vinegar : : 1 1/2 c. water : : 2 whole cinnamon sticks : : To cook beets wash and drain them. Leave 2 inches of : : stem and the top roots. Cover with boiling water. Cook until : : tender. Let cool a bit and peel. Pack beets into jars leaving : : 1/2-inch headspace. Cut large beets or slice them. Simmer all : : ingredients, except beets, for 15 minutes. Remove cinnamon : : sticks from brine, bring back to boil. Pour over beets leaving : : 1/2-inch headspace. Process for 30 minutes in boiling water : : bath. Makes 6 pints. : : ----

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