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'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.' 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
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