Spiced Pickled Beets
(from cokerlj’s recipe box)
Was not a fan of these. Preferred my Pickled Beets recipe better, recipe in this book.
These are sweeter than my regular beets, they also have additional spices like a cinnamon sticks.
Source: Denise Houston Hale
Categories: Canning & Pickling
Ingredients
- 1 gallon beets
- Syrup:
- 4 cups sugar
- 2 cups regular vinegar
- 1 cup distilled water
- Tie in a spice bag:
- 2 tablespoons whole cloves
- 2 cinnamon sticks
Directions
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NOTE: The original recipe calls to wash beets with scrubber, leaving 3 inches of top stem and leave root intact. Boil until tender, chill, then peel. My recipe calls to peel first…I like to peel first because it helps take away the “dirt” taste and gives a better flavor in the end. I guarantee the beets will still be a beautiful bright red. Keeping this in mind I will continue with instructions:
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Peel beets before cooking. Place whole in large pan, cover with water and bring to a boil. Boil for about 5 minutes, depending upon size. Drain, cool. Slice.
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Bring sryup and cloth spice bag to a boiling point and add the sliced beets. Boil for 5 minutes. Ladle into hot sterilized jars and seal.
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NOTE: You can purchase regular canned beets at the grocery store and discard the juice from the can. Add the canned beets to the jar with your left-over juice and in a couple of days you have more pickled beets.