Cinnamon Pickled Beets Food

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

CINNAMON PICKLED BEETS

Steps:

• Pour beet liquid, vinegar, sugar, and cinnamon sticks into a saucepan. Bring to a boil and cook over medium-high heat until the sugar has dissolved, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Pour mixture over sliced beets, and stir to coat. Cover and refrigerate at least 8 hours before serving.

PICKLED BEETS

Steps:

• Cook the beets until just tender.
• Slip off skins.
• Combine vinegar, water, sugar, spices and salt.
• Bring to a boil and simmer 15 minutes.
• Add the beets and simmer 5 minutes longer.
• Pack the beets into hot sterilized jars.
• Bring the syrup to a boil, then pour over beets.
• If not enough to cover add hot vinegar.
• Seal immediately.
• Allow to *pickle for 3 weeks before testing*.

TANGY PICKLED BEETS & ONIONS

Steps:

• Drain beets saving liquid.
• Add water to beet liquid to measure one cup.
• In a saucepan combine beet liquid, sugar, vinegar and cinnamon stick.
• Heat to boiling.
• Pour over beets.
• Cover and refrigerate at least twelve (12) hours.

PICKLED BEETS

Steps:

• Wash beets, put in pot of water to cover and boil for about 20 minutes.
• Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets.
• Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, Remove cinnamon sticks.
• Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes.

PICKLED BEETS (FOR CANNING)

Steps:

• In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
• Slice into about 1/4-inch thick or cut into cubes.
• Pack snuggly into the canning jars (be careful not to bruise).
• In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
• Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
• Process in a boiling water bath for 12 minutes.
• Cool on a rack.

CANNED SPICED PICKLED BEETS

Steps:

• In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.