“Warm” Pickled Beets

These pickled beets are served cold. It’s the cinnamon, allspice, and peppercorn that makes this refrigerator pickle a “warm” treat on a fall day.

6 large fresh beets
1 large onion
2 cups sugar
2 cups cider vinegar (real–not cider flavored)
2 cups water
1 1/2 teaspoons salt
2 cinnamon sticks
1 Tablespoon whole allspice
3 Tablespoons pickling spice
Sterilize the Jars: Hot water clean the jars and their lids in either the dishwasher or in a boiling hot-water bath.

Prepare the Beets & Onions: Scrub the beets and cut the tops off. Place whole beets in a large saucepan adding enough cold water to allow for 3 inches over the top. Bring to a boil, then turn heat down to maintain a slow boil. Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are cool enough to handle. Slice and set aside.

Peel and cut the onion in half, then slice.

Cook the Brine: Combine the sugar, vinegar, water, and spices in a medium covered saucepan. Bring to a boil over medium-high heat, then simmer for 15 minutes, stirring occasionally.

Pickling: Distribute onion slices and beets evenly between the jars (approx. 3 1-pint jars). Ladle the hot brine into each jar, filling to within 1/4 in. from the top.  Tighten lids and let jars cool before placing in the fridge. Let sit for at least 5 days before eating.


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