Murphy Family Favorite Pickled Beets

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Submitted by L Murphy

2 cups sugar

2 cups vinegar

2 cups water

1 T cloves

1 tsp allspice

1T cinnamon

10 to 15 beets (depending on size)

Trim tops of beets down to within 1 inch of beet. Do not cut into beet or the color will “bleed” during cooking. Clean. Cook in boiling water to cover until tender. Drain and cover with cold water. Slip skins and trim off tops and roots. Slice if large. Combine ingredients for syrup and bring to boil. Add beets. Boil 10 minutes. Ladle into sterilized jars and seal. If whole spices are used, tie in a bag and remove before canning beets. Ground spices maybe used but they do give a darker color to the finished pickles. Either white or cider vinegar is fine to use with this recipe.

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