Pickled Beets

Cook and peel the beets, boil the brine and then pack them both in jars. Here's how to make 6 pints...

Wash and drain 3 quarts beets. Don't cut them but leave 2 inches of stem and the tap root. Cover with boiling water and cook until tender, 30 -60 minutes, depending on size. Hold beets under cold water and slip off the skins and stems.

Prepare brine and simmer for 15 minutes:
2 cups sugar
2 sticks cinnamon
1 tablespoon allspice
1 ½ teaspoons salt
3 ½ cups vinegar
1 ½ cups water

Cut large beets in two or cube or slice to your favorite shape. Pack beets into hot canning jars, leaving ¼ inch headspace.

Remove cinnamon sticks from brine and bring to a full boil. Pour over beets in each jar, keeping the ¼ inch headspace. Adjust caps.

You can refrigerate these for up to 2 weeks. If you want to keep them longer, process them in a boiling water bath as you would for any canning process.

Beets are pretty and colorful, hot or cold. Processed jars make great-looking gifts with a bit of ribbon around their necks. Be sure to label and date the jars and use before next year's beet harvest!