Spicy Pickled Beets

czwartek, 30 stycznia 2014

Spicy Pickled Beets

Time: 2 hrs

Ingredients

  • 4 lbs beets
  • 3 cups thinly sliced yellow onions
  • 2 cups white sugar
  • 12 inches cinnamon sticks, broken
  • 1 tablespoon mustard seeds
  • 1 teaspoon whole allspice
  • 1 teaspoon whole cloves
  • 1 teaspoon salt
  • 2 1/2 cups cider vinegar
  • 1 1/2 cups water

Directions

  • 1 *Beets should be no larger than 1 and 1/2 inches in diameter.
  • 2 Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
  • 3 Put Beets in a large nonreactive saucepan.
  • 4 Cover with boiling water and cook until tender-about 12 minutes-ish.
  • 5 Drain well.
  • 6 Remove peel and trim ends.
  • 7 Comvine the remaining ingredients in another large nonreactive saucepot.
  • 8 Bring to a full boil.
  • 9 Reduce heat and simmer for 5 minutes, stirring a few times.
  • 10 Add beets and cook until they are heated through.
  • 11 Remove cinnamon sticks and pieces.
  • 12 Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
  • 13 Ladle hot liquid over beet, again leaving 1/4 inch headspace.
  • 14 Remove air bubbles.
  • 15 Wipe rims and adjust two piece caps.
  • 16 Process in a boiling water bath canner for 30 minutes.

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