Pickled Beets

Pickles and Preserves Recipes

Yield: Makes about 6 pints.

Pickled beets provide lively color as well as lively taste.

• quarts cooked and peeled small beets
• 2 cups sugar
• 1-1/2 teaspoons pickling salt
• 1 tablespoon whole allspice
• 3-1/2 cups vinegar
• 1-1/2 cups water
• 2 whole cinnamon sticks

To cook beets, wash and drain them, leaving 2 inches of stems and the taproots. Cover with boiling water and cook until tender. Set aside. Combine remaining ingredients and simmer for 15 minutes. Pack beets into jars, leaving 1/2-inch headspace, cutting large beets in half if necessary. Remove cinnamon sticks from brine. Bring brine to a boil and pour over beets, leaving 1/2-inch headspace. Cover and process for 30 minutes in a boiling-water bath.

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