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    Spicy Pickled Beets

    Source of Recipe

    from the Ball Blue Book

    * Exported from MasterCook *

    Spicy Pickled Beets

    Recipe By : Katie
    Serving Size : 0 Preparation Time :0:00
    Categories : Preserving

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 pounds beets
    1 pound onions -- thinly sliced
    2 1/2 cups cider vinegar
    1 1/2 cups water
    1 teaspoon salt
    2 cups sugar
    1 tablespoon mustard seed*
    1 teaspoon whole allspice*
    1 teaspoon whole cloves*
    3 cinnamon sticks* -- broken


    Wash and drain beets. Leave 2' of stem and the tap roots. Cover with water and boil until tender. Remove peel. Slice.

    Combine remaining ingredients. Bring to a boil and simmer 5 minutes. Add beets and cook until heated. Remove cinnamon sticks.

    Pack hot beets into jars leaving 1/4" headspace. pour hot pickling solution over beets, leaving 1/4" headspace. remove air bubbles. Adjust caps. Process in a boiling water bath for 30 minutes at 0-1000 ft., 35 minutes at 1001-3000 ft., 40 minutes at 3000-6000 ft., and 45 minutes over 6000 ft.

    *Katie's note: I've also used 2-3 tablespoons pickling spice tied into a cheesecloth bag. Simmer a little longer than 5 minutes and remove spices.

    Source:
    "Ball Blue Book"
    Yield:
    "4 pints"




 

 

 


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