- 1 tablespoon [15 mL] cloves
- 1 tablespoon [15 mL] mustard seeds
- 1 tablespoon [15 mL] whole allspice
- 1 cinnamon stick
- 2 cups [500 mL] water
- 2 cups [500 mL] vinegar
- 1 1/3 cups [330 mL] sugar
- 1 tablespoon [15 mL] pickling salt
- 5 pounds [2.27 kg] tiny beets
- Hot boiling water
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- Tie together cloves, mustard seeds, allspice and cinnamon stick into a cottoncheese cloth.
- Mix together water, vinegar, sugar and pickling salt.
- Add tied-up spices to liquid mixture.
- Boil for 10 minutes; leave to rest overnight.
- The day after, cook beets into hot boiling water, until done.
- Peel beets.
- Boil vinegar mixture for approximately 10 minutes; leave over low heat, while adding peeled beets into sterilized jars.
- Pour in hot vinegar mixture; seal and leave to cool.
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