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Beet Pickles |
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Serves: 8 Print this Recipe13 to 14 beets (2-inch diameter) 2 cups reserved beet water 2 cups vinegar 2 cups sugar 1/2 teaspoon salt 1 peeled lemon sliced 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon cloves Remove tops, wash thoroughly, cover with water and cook beets; reserve water. When done, slip the skins and slice beets (or leave whole if they are small) and pack into hot, sterilized jars. Mix together reserved beet water, vinegar, sugar, salt, lemon slices, allspice, cinnamon, cloves; bring to a boil. Pour boiling hot liquid over the beets, put new canning lids on and seal. Process 20 minutes in boiling water bath. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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