Spiced Pickled Beets
Recipe type: Condiment
Serves: 3-4 quart jars
  • 5-6 lbs beets, boiled and peeled and cut in thick slices
  • 1 cup cane sugar
  • 1/2 Tbsp fine kosher salt
  • 3/4 qt white vinegar
  • 1 tsp whole cloves, 1 per jar, optional
  • 2 cinnamon sticks, halved, 1 per jar
  • 2 cinnamon sticks, for boiling
  • 2-3 cups of reserved beet boiling liquid
  1. Place beets in a large stockpot with water to cove
  2. Bring to a boil, and cook until fork tender, about 15-30 minutes
  3. Drain beets, reserving 4 cups of the beet water
  4. Cool and peel and slice beet
  5. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with sliced beets and add 1 whole clove and 1 cinnamon sticks to each jar
  6. In a large saucepan, combine the sugar, beet water, vinegar, cinnamon stick(s), and kosher salt
  7. Bring to a rapid boil for 3 minutes
  8. Pour the hot brine over the beets in the jars, and seal lids
  9. Keep in refrigerator for 2 weeks
  10. To heat seal:
  11. Place a plate or rack in the bottom of a large stockpot and fill halfway with water
  12. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder
  13. Leave a 2 inch space between the jars
  14. Pour in more boiling water if necessary until the water level is at least 1-2 inches above the tops of the jars
  15. Bring the water to a full boil, cover the pot, and process for 10 minutes
  16. Lift jars out carefully and let rest on counter for 24 hours undisturbed
  17. Enjoy the next day
Recipe by Food Filled Life at http://foodfilledlife.com/2014/09/12/spiced-pickled-beets/