Moen Creek Pickled Beets
Makes 4 pints
Source Note: These will keep in the refrigerator several weeks but may disappear long before. Use as a condiment or a salad topping (chopped or sliced). Delicious as an appetizer with cottage or hard cheeses.
4 pounds beets
3 cups thinly sliced onions
1. cups cider vinegar
1. cups water
1. cups sugar
1 tablespoon mustard seed
1 teaspoon whole allspice
1 teaspoon whole cloves
3 sticks cinnamon, broken
1 teaspoon salt
Scrub the beets with a vegetable brush and trim off the tops, leaving 2 inches of the stems attached to the roots. (Young tops can be added to salads or steamed as a vegetable.) Cover the beetroots with boiling water and cook until they become tender. Lift out the beets and drain. Peel and remove the stems (halve or quarter any roots that are larger than golf-ball size); set aside.
Combine the remaining ingredients in a large pot. Bring to a boil, decrease the heat, and simmer for 5 minutes.
Add the beets and heat through. Remove the cinnamon sticks, and let the beets sit in the vinegar solution until cool. Store in the refrigerator.
— FairShare CSA Coalition, From Asparagus to Zucchini
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