Moen Creek Pickled Beets

(From Asparagus to Zucchini)

 

4 pounds beets, scrubbed and tops trimmed
3 cups thinly sliced onions	1 tsp. whole allspice
2 ½ c. cider vinegar	1 tsp. whole cloves
1 ½ c. sugar	3 sticks cinnamon, broken
1 T. mustard seeds	1 tsp. salt

 

Cook beets in boiling water until tender.  Drain and cool.  Peel and remove stem (quarter any larger than golf ball size); set aside. 

 

Combine remaining ingredients with 1 ½ C. water in a large pot.  Bring to boil, reduce hear and simmer 5 min.  Add beets; heat through. 

 

Remove cinnamon sticks.  Chill in juice.  These keep in refrigerator several weeks.  Makes 4 pints.