Canned Pickled Beets

Ingredients

Makes about 4 pints

• 4 pounds beets

• 2 cups sugar

• 3 sticks cinnamon, broken in half or thirds by hand

• 1 TB mustard seed

• 1 tsp whole allspice

• 1 tsp whole cloves

• 1 tsp salt

• 2.5 cups apple cider or white vinegar

• 1.5 cups water

Directions

1. Wash beets, cook whole in steamer (or Instant Pot about 20 min on high) until just tender. Do not overcook.

2. While beets cook, sanitize jars and bands, keep lids warm but not boiling in a water bath on the stove. Then combine all other ingredients in a heavy bottomed stock pot. Bring to a boil. Reduce heat and simmer 5 minutes.

3. Peel and chop beets to preferred size. Add them to the hot brine and cook until hot throughout.

4. Remove cinnamon sticks.

5. Pack beets into sanitized jars, cover with liquid. Process 25 minutes in water bath canner.