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Pickled Beets (For Canning)
Time: 1 hrs
Ingredients
- 35 -40 small beets, unpeeled
- 2 cups sugar
- 2 cups water
- 2 cups white vinegar
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 tablespoon cinnamon
- 1 teaspoon whole cloves
Directions
- 1 In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
- 2 Slice into about 1/4-inch thick or cut into cubes.
- 3 Pack snuggly into the canning jars (be careful not to bruise).
- 4 In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
- 5 Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
- 6 Process in a boiling water bath for 12 minutes.
- 7 Cool on a rack.
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