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Pickled Beets

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  • Makes: 21 servings
  • Yields: 6 half-pints
  • Prep: 20 mins
  • Cook: 30 mins
  • Process: 30 mins

Pickled Beets

Directions

  1. Wash beets. Cut off beet tops, leaving 1 inch of stems; trim root ends. Do not peel. In a large saucepan cook beets in enough boiling, lightly salted water to cover about 25 minutes or until tender; drain. Cool beets slightly; trim off roots and stems. Slip off and discard the skins; quarter beets.
  2. In a medium stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, the 1 cup water, and sugar. For a spice bag, place cinnamon, allspice, and cloves in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string. Add spice bag to saucepan. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove and discard spice bag.
  3. Pack beets into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over beets, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 30 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.

From the Test Kitchen

*Tip:

Although the recipe calls for small whole beets, you can use larger ones. Follow the directions in Step 1, then after cooking and removing skins, cut the beets into 1-inch chunks or 1/4-inch slices.

Nutrition Facts (Pickled Beets)

  • Per serving:
  • 29 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 17 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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