My mother made pickled beets for years and it wasn’t until I tried Carol’s that I realized there was something much better. I finally convinced my mom that adding some spices and sugar would improve her own recipe. I was about 17 or 18, at the time, and asked Carol for her recipe. Although Mom never indicated she followed this recipe afterwards, her beets started to taste identical! They are so very easy to make. The hard part is waiting a month for them to be “ready.”
1 quart vinegar
2 cup sugar
1 tbsp cinnamon
1 tbsp white mustard seed
1 tsp allspice
1 tsp cloves ground
1 tsp salt
Cook beets until tender. Put in cold water and peel.
Mix remaining ingredients in a pot on top of stove and bring to boil.
Place beets into sterilized jars.
Pour liquid mixture over beets.
Put sterilized knife in bottle to remove air pockets.
Secure lids tightly.
Cool at room temperature, then store in a cool place.
Let stand 4 weeks prior to opening.
Once jar is opened store in fridge.
Yields: 6 bottles.