pickled beats

Pat Cagle 

Ma’s Pickled Beets

3lbs beets

1/2 lb onions, thinly sliced

Boil until knife tender. Add 1 tbsp vinegar to keep beets from bleeding. Don’t over cook. 

Once beets have cooled peel off skins. Chop in cubes or slices. 

Simmer in brine for 15 min. 

Brine, 

1 c water

1 c vinegar 

1 c sugar

1Tbsp mustard seed

1 cinnamon stick

2 whole cloves

1/2 Tbsp salt

1/2 Tbsp allspice

Pack in hot jars and fill with brine. Process in hot water bath for 10 min.

I like to add a few cloves and a 1/2 cinnamon stick to each jar.