Spiced Pickled Beets
What a sweet addition to a summer veggie plate! Any kind of beets will work; we used golden ones for their lovely color. Although we love the softer flavor of white balsamic vinegar, you can also make this using 2 1/2 cups water mixed with 2 1/2 cups cider vinegar.
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- Calories: 74
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 2g
- Carbohydrate: 17g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 148mg
- Calcium: 15mg
- 18 (2 1/2-inch-wide) whole beets (about 5 pounds)
- 5 cups white balsamic vinegar
- 2 cups sugar
- 1 tablespoon salt
- 10 whole cloves
- 2 (3-inch) cinnamon sticks
- 1. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until almost tender. Drain beets; cover with cool water. When beets are cool enough to handle, drain. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters.
- 2. Combine vinegar and remaining ingredients in Dutch oven. Bring to a boil; reduce heat, and simmer 10 minutes. Discard spices.
- 3. Divide beets evenly among 6 (1-pint) hot sterilized jars. Divide hot vinegar mixture evenly among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.
- 4. Process in boiling-water bath for 15 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 2 weeks before eating. Store in a cool, dark place up to 1 year.
- Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.
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