spicy pickled beets

prep time:  tbd
cook time:  tbd
servings:  4 pints

4 pounds beets - 1 - 1 1/2-inch diameter
3 cups thinly sliced onions
2 1/2 cups cider vinegar
1 1/2 cups water
1 teaspoon salt
2 cups sugar
1 tablespoon mustard seed
1 teaspoon whole allspice

1.  wash and drain beets.  leave 2 inches of stems and tap roots.  cover with boiling water and cook until tender.  remove peel; trim ends. 

2.  combine remaining ingredients in a large saucepot.  bring to a boil.  reduce heat and simmer 5 minutes.  add beets and cook until hot throughout. 

3.  pack hot beets into hot jars, leaving 1/4 inch headspace.  ladle hot pickling liquids over beets, leaving 1/4 inch headspace.  remove air bubbles.  adjust 2-piece caps.  process 30 minutes in a boiling-water canner.

- unknown

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