Spiced Pickled Beets Taste Of Home

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. In a saucepan bring the vinegar water bay leaf clove pepper and salt to a boil. Simmer uncovered for 5 minutes.

Olivia Luz

Ready in 1 h 45 m in a large pot mix the white vinegar sugar water cinnamon salt and cloves together. Remove from the heat. Meanwhile add the vinegar sugar and spices to the pot and bring to a boil. Reduce the heat and simmer covered for 35 minutes depending on the size of the beets until the beets are soft when pierced with a fork. Stir in the beets and simmer until tender 15 to 20 minutes.

Drain beets and cool enough to be able to handle them slip skins off beets remove root and tops and slice beets. Drain the beets and remove them from the pot to let cool until you can comfortably handle them. Add onions sugar cinnamon stick mustard seed allspice cloves salt vinegar and water to a large pot and bring to a boil. Peel beets by applying pressure against the skin of the beet with your fingers. Turn down the heat to low and cook for 6 minutes.

Stir in sugar substitute until dissolved. 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. Bring the mixture to a boil and stir until the sugar has dissolved. Stir in sugar substitute until dissolved. Drain beets and cool enough to be able to handle them slip skins off beets remove root and tops and slice beets.

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Bring the mixture to a boil and stir until the sugar has dissolved. Ready in 1 h 45 m in a large pot mix the white vinegar sugar water cinnamon salt and cloves together.