Pickled beets add a sweet condiment to the dinner table. Beets are a cool-weather crop and are ready to harvest in early summer or in later fall. Yields about 6 pints.
Instructions
1. Gather equipment and ingredients.
2. Check jars for cracks, chips or nicks.
3. Wash and rinse jars. Keep jars in hot water or a warm dishwasher.
4. Wash beets. Remove stems to within 2 inches of beet. Leave taproot.
5. Place in large pot and cover with boiling water.
6. Cook until tender. Remove from stove and let cool.
7. Remove stems, roots and skins.
8. Combine allspice, cinnamon, salt, sugar, vinegar and water in saucepan. Simmer for 15 minutes.
9. Pack beets into hot jars. Leave 1/4-inch head space.
10. Remove cinnamon from spice mix. Bring liquid to boil.
11. Pour boiling liquid over beets. Leave 1/4-inch head space.
12. Wipe tops of jars and threads with clean, damp cloth.
13. Place vacuum-seal lids and rings on jars. Tighten.
14. Process pints and quarts for 30 minutes in boiling water bath canner.
