Pickled Beets Recipe
3 qt beets,peeled & cooked
2 c sugar
2 cinnamon
1 t whole allspice
1 1/2 t salt
3 1/2 c vinegar
1 1/2 c water
Combine all ingredients, except beets, in a large sauce pot. Bring
mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon
sticks. Pack beets into hot jars, leaving 1/4" head space. Ladle hot
liquid over beets, leaving 1/4" head space. Remove air bubbles.
Adjust 2 piece caps. Process pints and quarts 30 minutes in a boiling
water canner.
Wisconsin State Fair
Pickled Beets 2
6 lb small beats,uniform well
(6 to 7),Scrubbed
1 1/2 c water
3 1/2 c cider vinegar
1 3/4 c granulated sugar
1/4 c brown sugar,Firmly Packed
1 1/2 t salt
4 t whole allspice
2 cinnamon 3 inch
Trim off all but 2 inches of each beet stem, leaving root end. In a
large kettle, add beets and just enough water to cover beets. Cover and
cook about 25 minutes or until tender-firm. Meanwhile, thoroughly wash
and scald 6 (1-pint) jars. Keep hot until needed. Prepare lids as
manufacturer directs. Drain beets; cover with cold water. Cool enough
to slip off skins; drain. Remove skins. Meanwhile, in a large kettle,
combine 1-1/2 cups water, vinegar, sugars, salt, allspice and cinnamon.
Stir over low heat until sugar is dissolved. Add beets, cover and
simmer 15 minutes. Remove from heat; discard cinnamon sticks. Using a
slotted spoon, pack hot beets and some of allspice into hot jars,
leaving 1/2-inch headspace. Pour hot liquid over beets, leaving 1/2-
inch headspace. Remove air bubbles by running a table knife inside edge
of jar. Wipe jar rims; seal with hot lids and screw bands. Process 30
minutes in a boiling water bath. Makes 6 (1-pint) jars.
A "country cook" who learned her skills from her grandmother, Loraine
LaPole knows fresh-picked flavor makes a difference even with a sturdy
vegetable like beets. She selects tender, young beets of similar size
and cooks them with root ends and some stem attached, so they wrn
retain their dark red color.
Indiana State Fair
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