My grandmother and mother were the canners of the family. Always making up tasty treats that would last us through the fall and winter. My sister always love her pickled veggies. This recipe for pickled beets would make her very happy and put a smile on her face. Eat them straight from the jar, with an entrée or along with a delicious salad
These pickled beets will keep about a month in the refrigerator, but eat them within a week because they get very overpickled!
3 pounds medium beets, greens removed (leave a half inch of stem)
2 teaspoon whole allspice
1 teaspoon whole cloves
2 teaspoons yellow mustard seeds
1 1/2 teaspoons salt
2 1/2 cups apple cider vinegar
1 cup water
1/2 cup sugar
1/2 cup maple syrup
A few sprigs of fresh thyme
6 bay leaves
1 large onion, thinly sliced
Put the beets in a saucepan, cover with water and boil for about 25-30 minutes or until tender when pierced with a fork. Drain, rinse in cold water, peel and cut into chunks.
Bring the remaining ingredients – except the onion – to a boil, reduce heat and simmer for 5 minutes. Layer the beets and onions into four pint (or two quart) jars, and pour the liquid over. Let cool before covering the jars. Refrigerate for two days before eating.
recipe source here
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