Beth's Grandmother's Pickled Beets
Beth Salerno, Good Earth Farm
- 2 lbs beets
- 1 medium onion sliced
- 1 cup sugar
- 1 ΒΌ cups white vinegar
- 1 teaspoon whole allspice
- 2 whole cloves
- 1 stick cinnamon
Boil or steam beets until tender. Reserve one cup of the cooking liquid, then drain beets and let them get cool enough to handle. Peel, slice and pack beets and onions into three pint jars. Combine reserved liquid, sugar, vinegar, allspice, cloves and cinnamon in a pot, bring to simmer and cook 5 minutes. Strain, pour over beets. Cool, cover and refrigerate 24 hours. Makes 3 pints.