Pickled Beets Recipe

• 2 bunches sm. beets or possibly lg. ones, quartered
• 2 c. sugar
• 2 c. water
• 2 c. vinegar
• 1 teaspoon cloves, whole
• 1 teaspoon allspice
• 1 tbsp. cinnamon or possibly several pcs stick cinnamon

1. Wash the beets and cut off the tops; leave a small amount cut short so which the beets won't be cut into and "bleed"; leave the roots on.
2. Cook whole unpeeled in pressure cooker or possibly boil till they are tender.
3. Put them on the rack in pressure cooker with water to half cover them.
4. Cook from ten to 30 min, depending on the size.
5. The large ones will take much longer than baby beets.
6. Slip off the skins.
7. Make a syrup with the ingredients above.
8. Tie the cloves and stick of cinnamon in a small piece of cloth and boil in the syrup.
9. Pour over the peeled beets and let set to cold.
10. The bag of spices should be removed and can be kept for making other pickles.
11. Put it in a small sealed jar or possibly plastic and freeze it till needed.
12. The pickled beets must be kept in refrigerator or possibly canned, or possibly frzn.
13. Note: Hard boil some Large eggs; peel them and put them in the pickled beet juice or possibly any of the other pickles in this book.
14. They will be a beautiful color and make a nice addition for the relish plate.

bunches, sugar, water, vinegar, allspice, cinnamon

Taken from cookeatshare.com/recipes/pickled-beets-20376 (may not work)