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Nutrition Facts
Serving Size 1 pints 918g Recipe makes 4 pints) The following items or measurements are not included below: 3 sticks cinnamon
Calories 2738
Calories from Fat 66		(2%)
Amount Per Serving		%DV
	Total Fat 7.4g	11%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3783mg		157%
Potassium 6797mg		194%
Total Carbohydrate 641.4g		213%
	Dietary Fiber 45.7g	182%
	Sugars 568.2g
Protein 38.0g		75%
how is this calculated?

Spicy Pickled Salad Beets

Recipe #394903 | 1½ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: PainterCook
Oct 15, 2009

I believe this is an old, tried-and-true canning cookbook recipe--have had it in my recipe box for ages. Put up several batches using my homegrown beets a month ago, and just opened my first jar last night. Delicious! Great burst of flavor in salads.

4 pints (change servings and units)

Ingredients

4 lbs beets
3 cups onions, thinly sliced
2 cups sugar
3 sticks cinnamon
1 tablespoon mustard seeds
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon salt
2 1/2 cups cider vinegar
1 1/2 cups water

Directions

1
Wash beets, place in pot, cover with water and boil until tender. Peel beets--under cold water, outer layer will come right off. Slice beets into coin sized discs and slices, about 1/4" thick. If beets are small (1 " diameter or so) you can leave them whole. Set aside.
2
Combine the remaining ingredients in the saucepot and bring to a boil. Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks.
3
Pack hot beets into hot, clean pint jars, leaving 1/4" space at the top. Ladle hot liquid over beets, once again, leaving 1/4" headspace. Tap jars on counter gently to remove air bubbles, and affix two-piece canning jar lids.
4
Process for 30 minutes in a boiling water canner. Be sure to check seal (after 8 hours) to be sure the lids have closed (indentation will show on center of lid, due to vaccuum) before storing.