Enjoy beets from the garden year-round with this pickled beets recipe.
Besidesroasting beetsfrom the garden, enjoy them with this pickled version.
Cinnamon, allspice, and cloves add warm spice that complements the earthy flavor of the beets.
Credit: Andy Lyons
Though these are canned, the process is quick, and the recipe makes 6 half-pint jars.
Here are the steps to making a batch of this ruby-red condiment.
Here are some suggestions.
Place in a 4- to 6-quart Dutch oven or kettle; add water to cover.
Bring to boiling; reduce heat.
Simmer, uncovered, until tender, about 25 minutes.
Drain and discard cooking liquid.
Cool beets slightly; trim off roots and stems.
Slip off the skins.
Prepare Pickling Liquid
In the sameDutch ovenor kettle combine vinegar, water, and sugar.
Heat to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Pack Beets in Jars
Pack beets in hot, sterilized half-pint canning jars, leaving 1/2-inch headspace.
Carefully add the boiling pickling liquid, leaving 1/2-inch headspace.
Discard the spice bag.
Process Jars
Wipe jar rims and adjust lids.
Process in boiling-water canner for 30 minutes.
Remove jars from canner; cool on racks.
2,000 calories a day is used for general nutrition advice.
