Mom Bennetts Pickled Beets |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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From my ex mother-in-law that canned everything that didn't move (and a few that have). You can use small carrots pickled the same way. Ingredients:
2 cups sugar |
2 cups water |
2 cups vinegar |
1 tablespoon cinnamon |
1 teaspoon ground cloves |
1 teaspoon allspice |
10 lbs beets |
Directions:
1. Cook beets in water to cover till tender.
2. Drain into another bowl.
3. Slip skins off (make sure you let beets cool before you try this).
4. You can save the water for beet jelly.
5. In another pan, mix the rest of the ingredients and add the beets which have been skinned and sliced into rounds. Simmer this mixture for 15 minutes.
6. Put into pint jars and lid and process for 45 minutes in hot water bath.
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