Post by NancyRogers on May 14, 2013 18:49:44 GMT -6
Old Fashioned Pickled Beets
7 pounds of beets, about 2 or 2-1/2 inch diameter beet 4 cups apple cider vinegar 1 1/2 teaspoon canning or pickling salt 2 cups granulated sugar 2 cups water 2 cinnamon sticks 12 whole cloves 5 Vidalia or sweet type onions, if desired Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding color. Wash trimmed beets thoroughly. Cover with boiling water and cook until tender -- about 25 to 30 minutes. Drain and discard liquid. Cool beets. Trim off roots and stems. Skins will slide off easily. Slice into slices about 1/4 inch thick. Peel and thinly slice onions. Combine vinegar, salt, sugar, and water. Bring to a boil.
Tie spices in a bundle in a small piece of cheesecloth and add to vinegar mixture. Add beets and onions. Simmer 5 minutes. Remove spice bag. Using a funnel, fill sterilized jars with beets and onions. Leaving 1/2 inch headspace. Add hot vinegar solution, allowing 1/2 inch headspace. Adjust lids and process. Makes 8 pints.