Pickled Beets

Both my grandmother and my mother made pickled beets.  I used their recipe until sometime in the late 70’s or early 80’s when I stopped using sugar and started using local honey.  I even kept bee hives for two years.  Even though I use some sugar in my diet these days, I still use mostly honey, and prefer local honey for pickled beets.  The flavor of the the honey slightly alters the flavor of the beets–in a good way. Some honeys are light and some have a rich, almost molassesy flavor.

Pickled Beets

1 gallon of beets (small ones require no cutting, but large ones are good too)

Enough water to cover beets by about 1/2 inch

1 Tablespoon whole allspice

2 sticks cinnamon

1 quart white vinegar

1 to 1 1/2  cup honey (depending on how sweet you like your pickles)

Leave skin on beets, but cut stems down to 1-2 inches, and leave root intact.  Cook in water until all beets are tender.  Drain water off beets and cover with ice water to loosen skins, which then should slip right off.  Cut large beets in halves or quarters.  Put beets in large stainless kettle.  Add spices, vinegar, and honey.  Bring to boil. Turn heat down low and simmer for 15 minutes.  Scoop beets out of syrup and pack in sterile pint jars (large mouth jars work best).  Cover with syrup (be sure that each jar has a few allspice and piece of cinnamon stick), leaving 1/4-1/2 inch headspace.  Cover with lids and rings and process in canning kettle.  Bring water to boil and boil for 10 minutes.  Makes 6-8 pint jars.