FBD

Spiced Beets

GreekVegetarianIntermediate10 minBy Northstar

Ingredients

Servings
4
  • 3 lb small beets
  • 1 lb small white onions
  • 0 cup granulated sugar
  • 0 cup water
  • 0 cup cider vinegar
  • 0.5 tsp salt, or to taste
  • 2 tsp mustard seed
  • 1 tsp whole allspice
  • 0.5 tsp whole cloves
  • 2 each cinnamon sticks, broken

Instructions

  1. 1

    Wash beets and cut off roots, leaving 2 to 3 inches of stem attached.

  2. 2

    Cook in boiling water 10 to 15 minutes until barely tender; plunge into cold water, slip off skins and remove stems.

  3. 3

    Peel and slice onions.

  4. 4

    Combine remaining ingredients in a large pot and simmer 10 minutes.

  5. 5

    Add beets and onions; simmer 5 to 10 minutes or until beets are tender.

  6. 6

    Pack beets and onions into clean, hot jars; cover with hot spiced brine, leaving 1/2-inch headspace; seal.

  7. 7

    Process in boiling water bath 20 minutes.

  8. 8

    Yields 4 to 5 pints.

Tags

greekjoy-of-canning