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Ingredients
- 1.75 lb small beets about 2–2 1/2 inches across; tops trimmed to leave 1 inch of stem
- 1 cup white vinegar labeled 5% acidity
- ½ cup fresh water for the dressing
½ cup granulated sugar- ⅜ tsp pickling salt
- ½ cinnamon stick
- 3 whole cloves
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Wash the beets. Cover with water and boil until tender, starting to check around 25 minutes. Drain and discard the cooking water. Cool enough to handle, remove skins and roots, and cut into 1/4-inch slices.
- Combine the measured vinegar, fresh water, sugar and salt in a saucepan. Enclose cinnamon and cloves in a food-safe spice bag, add and bring to a boil.
- Add beet slices and simmer for 5 minutes, then remove the spice bag. Transfer to shallow heatproof containers with the liquid.
- Cool promptly and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. Keep refrigerated throughout storage; these directions do not produce shelf-stable canned beets.
Notes
This is a refrigerator dish for prompt use, with no canning or room-temperature storage instructions.
Six side portions are a serving suggestion.
