Ingredients:
Beets - enough to fill pint jar
1/3 cup sugar
1/2 cup white vinegar
1/4 cup water
1 pinch ground cinnamon
1/2 teaspoon whole allspice
1/4 teaspoon salt
Directions:
Wash beets leaving tap root on. This will help keep the color when you boil them to loosen skins.
Put beets in large pan and add enough water to cover.
Boil 15-20 minutes or until skin loosens.
To test, scrape a spoon against the beet to see if the skin scrapes off easily.
Remove from heat and cool slightly.
Skin beets and cut into desired sizes.
Pack beets tightly into a clean pint jars.
In a separate pan, add all ingredients together.
Bring to boil. Pour brine into jar making sure to add enough liquid to cover beets with brine. Let sit for at least overnight before use or 2 weeks for full flavor.
Store in fridge for up to 3 months.
Try these beets in our Steak Salad with Pickled Beets and Goat Cheese salad found here.
Have more beets? Can them for use later using our Large Batch recipe here.
