[Macky]

Oooh, I pickled beets! I grow beets every other year because that's how long my recipe keeps.

I've been using a recipe that was published in Country Living a while back. I used to have a bookmark to it, but the page is gone and I'm having trouble finding it with a google search, whick is odd. If I can't find it, I'll grab my hard copy and type it up for ya.

---------- Post added at 03:52 PM ---------- Previous post was at 03:42 PM ----------

Country Living Spicy Pickled Beets

3 quarts prepared beets*
2 cups sugar
2 sticks cinnamon
1 tablespoon whole allspice
1 tablespoon whole cloves
1 1⁄2 teaspoons salt Note: I use coarse, not table salt.
3 1/2 cups vinegar (5% or greater) Note: I've used 7% and found it too strong
1 1⁄2 cups distilled or filtered water Note: Clean, potable tap water is fine.

* To prepare: wash, drain and trim beets, leaving 2 inches of stems and the large tap roots on the beet. Cover with boiling water and cook until tender. Let them drain until just cool enough to handle, then chop them into pickled beet sized pieces, or slices if you prefer.

Combine the remaining ingredients (tie spices in cheesecloth) and add to the beets in a large pot over low heat. Simmer 15 minutes.

In the meantime, prepare your jars and lids by boiling them to sterilize. Note: I sterilize jars but follow directions for prepping clean snap lids, which say specifically not to put them in boiling water.

Remove spice pouch. Pack beet pieces into hot jars, leaving 1⁄4-inch head space. Pour hot pickling liquid over the tops of the beets in each jar. Apply lids.

Process 30 minutes in boiling water canner.

Store jars in a cool, dark place and let set for 6-8 weeks before opening. Consume within 8 months. Note: I store my jars in a very cool, dark basement and they consistently keep for two years with no change in texture or taste. I believe this recipe was published in 2004 or 2005, give or take a couple of years, so while it's not current, I trust its safety. DH and I are big on doing everything by the book when it comes to canning.

ETA: They mean it when they say not to open the jars for 6 to 8 weeks. The spices really need to mellow and combine for that time. I will say, too, that while I think these are the BEST pickled beets on God's green earth () some people (like my mom, who likes everything either bland or over-the-top sweet) think they're too spicy. To them, I say phooey.