SPICY PICKLED BEETS
Make and share this Spicy Pickled Beets recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 2h
Yield 4 pints
Number Of Ingredients 10
Steps:
- *Beets should be no larger than 1 and 1/2 inches in diameter.
- Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
- Put Beets in a large nonreactive saucepan.
- Cover with boiling water and cook until tender-about 12 minutes-ish.
- Drain well.
- Remove peel and trim ends.
- Comvine the remaining ingredients in another large nonreactive saucepot.
- Bring to a full boil.
- Reduce heat and simmer for 5 minutes, stirring a few times.
- Add beets and cook until they are heated through.
- Remove cinnamon sticks and pieces.
- Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
- Ladle hot liquid over beet, again leaving 1/4 inch headspace.
- Remove air bubbles.
- Wipe rims and adjust two piece caps.
- Process in a boiling water bath canner for 30 minutes.
Nutrition Facts : Calories 684.5, Fat 1.8, SaturatedFat 0.2, Sodium 945.8, Carbohydrate 160.4, Fiber 11.4, Sugar 142, Protein 9.5
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