Updated Friday, September 28th, 2007
Yield: Makes about 6 pints.
Homemade Pickled Beets provide lively color as well as lively taste to any meal.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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