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Ingredients
- 2 c. sugar
- 1 Tbsp. whole allspice
- 1 1/2 tsp. salt
- 2 sticks cinnamon
- 3 1/2 c. vinegar
- 1 1/2 c. water
- 3 qt. peeled, cooked beets
Method
- To cook beets, wash and drain.
- Leave 2 inches of stems and the top roots.
- Cover with boiling water and cook until tender. Combine all ingredients except beets; simmer 15 minutes.
- Pack beets into hot jars, leaving 1/2-inch headspace.
- Remove cinnamon. Bring liquid to boil.
- Pour boiling hot over beets, leaving 1/2-inch headspace.
- Adjust caps.
- Process pints and quarts 30 minutes in boiling water bath, about 6 pints.
