Spicy Pickled Beets

Canning Supplies


'The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.'[1] Pickled Beets, especially spicy and pickled as in this recipe wards off any discontent you may have harbored.

4 pounds beets- No more than 1.5 inch diameters

3 cups thinly sliced onions (about three medium onions)

2 cups sugar

2 teaspoons powdered cinnamon

One small sweet Onion - Sliced/seperated into rings

1 tablespoon mustard seed

1 teaspoon whole allspice

1 teaspoon whole cloves

1 teaspoon pickling salt

2.5 cups apple cider vinegar

water

Wash the beets. Cut off the stem tops, leave the excess tap roots.

Put the beets into a large pan.

Boil on a low rolling boil until they are tender, but not mushy.

Remove beets and drain off the water . Peel and trim the ends.




Combine all remaining ingredients except the onions and beets in a large saucepan and boil together. After 4 - 5 minutes Reduce the heat and simmer for another 5 minutes. Add beets and sliced onions and cook until hot throughout. Pack hot beets without liquid into hot jars, leave 1/4-inch head-space. slowly pour or ladle hot liquid over beets. Seal- Process 30 minutes in a boiling-water canner. See - Hot Water Bath