30
Oct
Put the beets in a large baking dish. Step 3 in a large saucepan combine the sugar beet water vinegar and pickling salt.
Pickled beets with cumin and cloves.
Pickled beets with cloves. Scrub beets and trim tops to 1 in. Place in a dutch oven. Add water to cover.
Bring to a boil. Simmer covered 25 30 minutes or until tender. Peel beets and slice.
Place in a bowl and set aside. In a small saucepan combine vinegar sugar cloves allspice and salt. Bring to a boil.
Preheat the oven to 375. Put the beets in a large baking dish. Add 1 cup of water and a generous pinch of salt.
Cover tightly with foil and bake for about 1 hour until the beets are tender. Put cinnamon allspice and optional cloves in a spice bag and tie tightly. In a large enamel or stainless steel pan combine the sugars salt vinegar and water.
Add the spice bag. Bring to a boil stirring until sugar is dissolved. Reduce heat to medium low and simmer for 10 minutes.
Pickled beets with cumin and cloves. Makes about 3 pints. Ingredients 2 pounds beets any variety tops and root ends cut off 1 cup distilled white vinegar 1 2 cup water 1 2 cup sugar 1 2 tbsp salt 1 tbsp cumin seed 1 4 tsp whole cloves.
Prep the beets by boiling or roasting them until nearly tender. 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. Some pickled beets are also pickled with cloves. The type of pickling solution used will affect the flavor of the pickled beets produced.
Pickled beets can be used in meals in place of fresh beets. 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. Fill each jar with beets and add several whole cloves to each jar.
Step 3 in a large saucepan combine the sugar beet water vinegar and pickling salt. 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.
Select about 3 4 lbs of small tender young beets cook until tender. Process in a boiling water bath canner for 10 minutes.