Spiced Pickled Beets
Sweetly Spiced Pickled Beets recipe loaded with warm spices like cinnamon and cloves. As easy as boiling water.
thinly sliced onions
broken into large pieces
Clean the beets and trim off the tap-root and all but about two inches of the greens (save them for eating later – prepare like any other green).
Boil until tender. Drain, slough off the peel and trim ends. Slice into thin slices.
In a large sauce pan combine onions, sugar, spices, vinegar and water. Bring to a boil.
Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks.
Pack hot beets in jars leaving a ¼″ head space. Ladle hot liquid over beets to ¼″ head space. Remove air bubbles by sliding a knife along the inside of the jar.
Process for 30 minutes in boiling water canner.
Ball Blue Book Guide to Preserving
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