Beer makes batters better, meat more tender, and sauces more flavorful.
Ruby Beet Pickles
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- #64602
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 cups sugar
1 1/2 tablespoon whole allspice
2 cinnamon sticks
1 1/2 teaspoon salt
3 1/2 cups vinegar
1 1/2 cup water
3 quarts peeled, cooked small beets
directions
Wash and drain beets. Leave 2 inches of stem and the tap roots. Cover with boiling water and cook until tender.
Combine all ingredients except beets, simmer 15 minutes.
Pack beets into sterilized jars, leaving 1/2 inch head space. Cut larger beets in half if necessary.
Remove cinnamon, bring liquid to boiling. Pour, boiling hot, over beets, leaving 1/2 inch head space. Adjust caps.
Process pint and quarts 30 minutes in boiling-water bath.
added by
gramburke
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 1, 2012
I lost my mom's recipe and tried many others before I found this one. Wonderful!! The only thing I'd recommend is to put the spices is a loosley tied cheese cloth "bag" for easy removal. (Also, the second time I made these, I let the spices sit about 15 minutes longer in the syrup -- purely by accident and the flavor in the pickles developed even better.)