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Pickled Beets

It is difficult to find a pickled beet recipe that does not have sugar in it. This is an old recipe and a great way to store beets for the winter.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 52 minutes
Ingredients Method

Ingredients
  

  • Beets
  • Vinegar sufficient to cover the beets
  • 2 Ounces Black peppercorns to each gallon of vinegar
  • 2 Ounces Ground allspice to each gallon of vinegar

Method
 

  1. Wash the beets free from dirt, being very careful not to prick the outside skin, or they will lose their beautiful color.
  2. Put them into boiling water and gently simmer, cooking until about three quarters done, which will be about 1½ hours, remove and allow to cool.
  3. Bring the vinegar to a boil and add the pepper corns and allspice (using the above proportion), cook for 10 minutes, and allow to cool.
  4. Place the beets into prepared canning jars and cover with vinegar.
  5. Seal the jars and return to a sterile hot water bath for 15 minutes.
  6. Allow the beets to sit for a week and they will be ready for use.