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Pickled Beets

(1 Votes)


  • Small beets
  • 2 cups water
  • 1 Tbsp whole cloves
  • 2 cups vinegar
  • 1 Tbsp mustard seed
  • 1 1/2 cup sugar
  • 1 Tbsp whole allspice
  • 1 Tbsp coarse salt (not table salt)
  • 1 stick cinnamon

Use small young beets. Cut off stems 1 inch above the beets and leave the roots intact. Wash the beets thoroughly and cook in boiling water to cover until tender. Drain and cover with cold water. Slip off skins and cut off roots and stems. Place spices in a loose cheesecloth bag and tie it. Make a syrup of the water, vinegar, sugar and salt. Boil the spices in it for ten minutes. Let stand for several hours or overnight. Remove spice bag, bring syrup to a boil, add the beets to it and simmer for 10 - 15 minutes. Pack beets in sterilized sealers, cover with syrup and seal jars according to instructions on lid container. Store in a cool, dark place to keep color from fading.

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