If only large beets are available, quarter or chop them into chunks after peeling in Step 1.

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Ingredients

Directions

  • Wash beets, leaving on the roots and 1 inch of tops. 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.

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  • In the same Dutch oven or kettle combine vinegar, water, and sugar. Place allspice, cloves, and cinnamon in the center of a 7-inch square of 100-percent-cotton cheesecloth; tie into a bag and place in Dutch oven. Heat to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

  • 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.

  • Wipe jar rims and adjust lids. Process in boiling-water canner for 30 minutes. Remove jars from canner; cool on racks.

Nutrition Facts

29 calories; 0 g total fat; 0 mg cholesterol; 17 mg sodium. 8 g carbohydrates; 0 g protein;

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