Sunday, October 14, 2012

Pickled Beets

I think this recipe came from my grandma Margaret originally. One of my dad's favorites...


about 4 medium beets
2 C vinegar
2 C sugar
1 Tbls cinnamon*
1 tsp whole cloves
1 tsp allspice berries

* If you'd prefer to use cinnamon sticks, one 3-4" cinnamon stick can replace about a teaspoon of cinnamon. 3 teaspoons make a tablespoon, so for this recipe...use 3 cinnamon sticks.

Combine all ingredients except beets in large saucepan. Add 2 cups water. Bring to boil; reduce heat and let simmer while preparing beets.

Clean, trim, and slice beets (or dice them, as you please; smaller pieces will cook faster, of course). Add beets to saucepan and simmer until beets are tender (about 25-30 minutes).

Cool. Beets can be served warm, or chilled.

Leftovers can be canned to preserve for later use.

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