Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Sweet Spiced Pickled Beets
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- #2214
These cinnamon and spice pickled beets make an incredible addition to salads with their deep red color and earthy flavor.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
9 pounds small fresh beets
1 teaspoon whole cloves
1 teaspoon whole allspice
2 cinnamon sticks
2 cups water
2 cups sugar
2 cups cider vinegar
directions
Wash the beets but do not trim them yet. Place in a pan with enough water to cover. Bring to a boil over medium-high heat. Reduce the heat to a strong simmer and let cook, covered, for 20 minutes or until tender when pierced with a fork. Drain well and set the beets aside to cool.
When the beets are cool, cut off the stem and roots and peel the skin. Slice large beets, leave small ones whole.
Combine the cloves, allspice, and cinnamon in cheesecloth and tie securely shut. Place in a saucepan with the beets, water, sugar, and vinegar over medium-high heat. Bring to a boil then reduce the heat to a simmer and let cook, uncovered for 10 minutes.
Discard the spice pack. Transfer the beets and liquid to quart-size jars allowing for 1/8-inch headspace. Seal the jars and process in a hot water bath for 30 minutes.
nutrition data
30 calories, 0 grams fat, 7 grams carbohydrates, 0 grams protein per ounce. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
August 4, 2020
I loved the pickled beets,so much i used the same recipe on carrots. Turned out,AMAZING. A must try.
October 12, 2009
My daughter-in-law, who has just learning to can, and I, made this recipe and love it. We will make it again next year. The spices all blend together so nicely and mix with the vinegar well. We used white vinegar in place of cider vinegar and enjoyed the results. This recipe is definately worth making for anyone who enjoys pickled beets
July 6, 2008
Canned pickled beets are anemic tasting compared to fresh pickled beets. This recipe is the best - lots of flavor. I don't can, so I make these often - I don't put the spices in cheesecloth, rather leave them in so the spice flavor gets stronger. My husband won't eat canned ones anymore.