1 lb beets
¼ C sugar
½ tsp pickling salt
2/3 C apple cider vinegar
1+ tsp whole cloves
1 3" cinnamon stick
Directions:
Wash, trim and large dice beets.
Combine remaining ingredients and bring to boil, stirring occasionally. Reduce to simmer and add beets, cooking until fork tender.
Beets should be stored in the pickling brine - refrigerate in a covered container to serve within a week or two; can in sterilized containers for longer storage.
No comments:
Post a Comment