Pickled Beets
Prep:
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Cook:
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Ingredients
1 gallon small beets
2 TBSP allspice
2 sticks cinnamon, 2 inches long
1½ quarts vinegar
½ cup honey
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2176 grams small beets
2 TBSP allspice
2 sticks cinnamon, 2 inches long
1½ quarts vinegar
½ cup honey
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Cook beets with roots and about 2 inches of stem left on in water to cover.
- When tender, dip beets in cold water and slip off skins.
- If beets are very small, keep whole; if not, slice thickly or cut in quarters.
- Put beets in large enamel or stainless steel pot.
- Combine the allspice, cinnamon, and vinegar, pour over beets, and bring to a boil.
- Add honey.
- Pack into hot, scalded pint jars.
- Cover beets with boiling syrup, leaving ¼-inch (0.6-cm) headspace.
- Seal and process 10 minutes in a boiling-water bath.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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