Pickled Beets And Raspberries

• 1 lb. baby beets (about 20)
• 2/3 c. sugar
• 2 c. raspberry vinegar plus 1 c. water
• 2 tsp. allspice berries
• 1 (3-inch) cinnamon stick, broken
• 1 tsp. pickling salt
• 1 c. fresh raspberries

1. Cut tops off beets, leaving 1 inch of stem.
2. Scrub beets well; trim off roots.
3. Cook in boiling water for 5 minutes, until crisp-tender.
4. Drain and immediately place beets into ice water to stop cooking process.
5. Combine sugar, vinegar, water, allspice, cinnamon and salt in a medium saucepan.
6. Simmer for 15 minutes. Divide beets and raspberries between 2 clean, hot pint jars.
7. Pour in the hot liquid to within 1/2 inch of the top, distributing spices equally between jars.
8. Wipe rims with a damp cloth; process 15 minutes in a hot water bath.
9. Remove and let cool.
10. Let stand 2 weeks before using.

baby beets, sugar, raspberry vinegar, allspice berries, cinnamon, pickling salt, fresh raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860793 (may not work)