This pickled beet recipe came from a woman in Pennsylvania from a lifetime ago. The cloves, cinnamon, and allspice bring a different flavor to the pickled beets you may not encounter regularly!
Author:chrissy@mythankfultable.com
Ingredients
Scale
4 Pounds cooked, peeled, and sliced beets.
3 Cups sliced onions
2 1/2 Cups Apple Cider Vinegar
1 1/2 Cups Water
1 Teaspoon Salt (Kosher)
2 Cups White Sugar
1 Tablespoon Mustard Seed
1 Teaspoon Whole Allspice
1 Teaspoon Whole Cloves
3 Sticks of Cinnamon, broken
Instructions
Boil liquids and spices and then reduce to a simmer for 5 minutes.
Add beets and Onions and cook in simmering liquid for approx. 10 more minutes.
Remove cinnamon sticks from cooking liquid.
Using sterilized mason jars, pack beets and onions, leaving 1/4 inch remaining space in canning jar.
Ladle hot liquid over beets and onions.
Finish canning process with a water bath or allow to cool and refrigerate.