Pickled Beets

2 pounds of beets
1 medium white onion, sliced
1 cup sugar
1 1/4 cups white vinegar
1 teaspoon whole allspice
2 whole cloves
1 stick cinnamon

Boil or steam beets until tender.  Reserve 1 cup of the cooking liquid, then drain beets and let them cool.  Peel, slice and pack beets and onions into 3 pint jars.  Combine reserved liquid, sugar, vinegar, allspice, cloves and cinnamon in a pot; bring to simmer and cook 5 minutes.  Strain; pour over beets.  Cool, cover and refrigerate 24 hours.  Makes 3 pints.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

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