Pickled Beets
Total time
Author: Maureen Shaw
Recipe type: Preserves
Cuisine: American
Serves: 8 pints
- 8 pints beets (beetroot)
- 2 onions sliced thinly (you can leave these out but seriously, don't)
- 2 Cups Sugar
- 2 Cups Water
- 2 Cups White Vinegar
- 1 Tablespoon Cinnamon
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Allspice
- ½ Teaspoon Salt
- Place all ingredients into a pot and bring to a boil for 5 minutes.
- Strain to remove the floaty stuff on top.
- Pour into a large measuring cup to make it easier to fill the jars.
- When the liquid has cooled just a little, fill the jars to ½ inch from the top.
- Wipe rims clean
- Place covers and rings on jars
- Place in a water bath for 30 minutes
- Remove from hot water and place on layers of newspaper and leave for 24 hours to cool
Recipe by Orgasmic Chef at https://orgasmicchef.com/how-to-make-pickled-beets-or-beetroot/
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