PICKLED BEETS
ALTHOUGH THIS RECIPE CALLS FOR SMALL WHOLE BEETS, YOU CAN USE LARGER ONES. FOLLOW THE DIRECTIONS IN STEP 1, THEN AFTER COOKING AND REMOVING SKINS, CUT THE BEETS INTO 1-INCH CHUNKS OR ¼ -inch slices.
ALTHOUGH THIS RECIPE CALLS FOR SMALL WHOLE BEETS, YOU CAN USE LARGER ONES. FOLLOW THE DIRECTIONS IN STEP 1, THEN AFTER COOKING AND REMOVING SKINS, CUT THE BEETS INTO 1-INCH CHUNKS OR ¼ -inch slices.
PREP: 20 MINUTES COOK: 30 MINUTES PROCESS: 30 MINUTES MAKES: 6 HALF-PINTS PHOTO
1. Wash beets. Cut off beet tops, leaving 1 inch of stems; trim root ends. Do not peel. In a large saucepan cook beets in enough boiling, lightly salted water to cover about 25 minutes or until tender; drain. Cool beets slightly; trim off roots and stems. Slip off and discard the skins; quarter beets.
2. In a medium stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, the 1 cup water, and sugar. For a spice bag, cut a 6-inch square from a double layer of 100-percent-cotton cheesecloth. Place cinnamon, allspice, and cloves in the center of the square. Bring up corners; tie closed with clean kitchen string. Add spice bag to saucepan. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove and discard spice bag.
3. Pack beets into hot sterilized half-pint canning jars, leaving a ½ -inch headspace. Pour hot vinegar mixture over beets, maintaining the ½ -inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner for 30 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER 1/3 CUP: 29 cal., 0 g fat, 0 mg chol., 17 mg sodium, 8 g carb., 1 g fiber, 0 g pro.