Yield: 3 quarts
6 medium to large fresh beets, scrubbed, tops cut off
2 c. sugar
2 c. apple cider vinegar
2 c. water
1 1/2 t. salt
2 cinnamon sticks
1 T. whole allspice
3 T. pickling spice
Put beets in a large saucepan or stockpot and add enough
cold water to cover them with 3 inches over the top. Bring
to a boil, then turn heat down to maintain a slow boil.
Cook until beets are tender when pierced with a fork,
about 40 minutes. Pour water off and let beets cool. Slip
skins off once the beets are cool enough to handle. Slice
and set aside.
Place the sugar, apple cider vinegar, water, salt, and spices
in a smaller saucepan. Bring to a boil and simmer for 15
Pour this pickling liquid into a large glass jar (1/2 gallon),
add the sliced beets, cover with a lid and refrigerate.
Let the beets sit at least a week before tasting. May keep
in the refrigerator up to 6 months. Enjoy!
Adapted from Katherine on thespicehouse.com