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Pickled Beets 2

Pickled Beets 2 — a community recipe on Potlikkr.

Ingredients

• 6.0 lb Small Beats Scrubbed
• 1.5 cup Water
• 3.5 cup Cider Vinegar
• 1.75 cup Granulated Sugar

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Method (preview)

1. 1

   Trim off all but 2 inches of each beet stem, leaving root end. In a large kettle, add beets and just enough water to cover beets. Cover and cook about 25 minutes or until tender-firm. Meanwhile, thoroughly wash and scald 6 (1-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs. Drain beets; cover with cold water. Cool enough to slip off skins; drain. Remove skins. Meanwhile, in a large kettle, combine 1-1/2 cups water, vinegar, sugars, salt, allspice and cinnamon. Stir over low heat until sugar is dissolved. Add beets, cover and simmer 15 minutes. Remove from heat; discard cinnamon sticks. Using a slotted spoon, pack hot beets and some of allspice into hot jars, leaving 1/2-inch headspace. Pour hot liquid over beets, leaving 1/2-inch headspace. Remove air bubbles by running a table knife inside edge of jar. Wipe jar rims; seal with hot lids and screw bands. Process 30 minutes in a boiling water bath. Makes 6 (1-pint) jars.

2. 2

   A "country cook" who learned her skills from her grandmother, Loraine LaPole knows fresh-picked flavor makes a difference even with a sturdy vegetable like beets. She selects tender, young beets of similar size and cooks them with root ends and some stem attached, so they wrn retain their dark red color.