Spicy Pickled Beets
Turn the classic beet into a zesty surprise with this recipe from Ball canning.
Yield: about 4 pints
Ingredients
- 4 pounds beets, 1- to 11/2-inch diameter
- 3 cups thinly sliced onions (about three medium onions)
- 2 cups sugar
- 3 sticks cinnamon, broken
- 1 tablespoon mustard seed
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1 teaspoon salt
- 21/2 cups cider vinegar
- 11/2 cups water
Preparation
Wash and drain beets. Leave 2 inches of stems and tap roots. Put beets in a large saucepan. Cover with boiling water and cook until tender. Drain. Remove peel; trim ends. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks. Pack hot beets into hot jars, leaving 1/4-inch headspace. Ladle hot liquid over beets, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 30 minutes in a boiling-water canner.