Ingredients 3 pounds small fresh beets 2 cups sugar 2 cups water 2 cups cider vinegar 2 cinnamon sticks 3 inches 1 teaspoon whole cloves 1 teaspoon whole allspice. For me the first thing of the season to get canned are the dark red beets. Bring to a boil and cook until tender about 15 minutes depending on the size of the beets. Also the vinegar isn t that strong once this is ready to eat. Ingredients 3 pounds small fresh beets 2 cups sugar 2 cups water 2 cups cider vinegar 2 cinnamon sticks 3 inches 1 teaspoon whole cloves 1 teaspoon whole allspice.
Quickly pour over the beets in the jars leaving 3 4 inch headspace the liquid should go no further than the shoulder of the jar. Pour mixture over sliced beets and stir to coat. In a large saucepan combine the sugar water vinegar ground cloves allspice cinnamon and whole cloves. While the beets are cooling combine the white distilled vinegar sugar beet water and pickling salt in a saucepan and bring to a boil stirring occasionally and then reduce to a simmer. Once the beets are fork tender drain reserving 2 cups of the beet water and set aside the beets a few minutes until they have cooled down enough to handle.
-
RELATED ARTICLE :
- thousand island dressing is it dairy free
- tilapia piccata rachael ray
- trader joe s spinach artichoke dip instructions
Pour beet liquid vinegar sugar and cinnamon sticks into a saucepan. Bring to a boil and simmer for about 10 minutes no sugar granules should remain. Quickly pour over the beets in the jars leaving 3 4 inch headspace the liquid should go no further than the shoulder of the jar. Bring to a boil and cook over medium high heat until the sugar has dissolved stirring constantly. Ingredients 3 pounds small fresh beets 2 cups sugar 2 cups water 2 cups cider vinegar 2 cinnamon sticks 3 inches 1 teaspoon whole cloves 1 teaspoon whole allspice.
