Pickled Beets

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Ingredients

  • 5 pounds small beets

  • 1 Tbsp cloves

  • 1 Tbsp mustard seeds

  • 1 tsp allspice

  • 1 cinnamon stick

  • 2 cups water

  • 2 cups white vinegar

  • 1 cup sugar

  • 1 Tbsp sea salt

Instructions

  1. Cook beets in boiling water until tender under the fork. Peel under cold water. Quarter or slice as desired and set aside. 

  2. Bring the spices, water, vinegar and salt to a boil and cook for about 10 minutes. You can drain the spices at this time or leave them in the liquid.

  3. Add the beets and cook for another10 minutes. 

  4. Place the beets in sterile jars add the liquid and seal according to directions or cool to room temperature, then refrigerate. Let stand for 48 hours before serving to develop flavours, will last 3 months in the fridge. 

    Makes 3-4 large jars.