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Ingredients
1 gallon small beets
2 tablespoons allspice 2 sticks cinnamon, 2 inches long 1 1/2 quarts vinegar 1/2 cup honey Instructions
1. Cook beets with roots and about 2 inches of stem left on in water to cover.
2. When tender, dip beets in cold water and slip off skins. If beets are very small, keep whole; if not, slice thickly or cut in quarters. Put beets in large enamel or stainless steel pot. 3. Combine the allspice, cinnamon, and vinegar, pour over beets and bring to a boil. Add honey. 4. Pack into hot, scalded pint jars. 5. Cover beets with boiling syrup, leaving 1/4 inch headspace. 6. Seal and process 10 minutes in a boiling-water bath. |
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