Cinnamon Beet Pickles
There is something about the combined flavors of earthy beets with tangy cinnamon that makes a taste experience. The acidity of vinegar also benefits the deep earthy tones of the humble root vegetable. These pickled beets are tasty right after bottling, but aging them is also a good idea . . .

10 cups peeled steamed beets, cubed (4 lbs)

2 cups pickling vinegar

2 cups water

2 tbls brown sugar, heaped loose

4 cinnamon sticks

1 tsp whole peppercorns

4 24 oz pickling jars, cleaned and sterilized

Steam the beets in the microwave, then immerse in cold water. Peel, then cube into pieces.

In a Dutch oven or small stockpot, mix vinegar, water, sugar, peppercorns, and cinnamon; heat and stir to dissolve sugar. Add the beets and bring to the boil, stirring constantly. Allow to simmer for 10 minutes, then boil hard for one minute and ladle into prepared sterilized jars.

Place lids loosely on the jars and steam for 30 minutes in a canner. Remove jars immediately and tighten lids. Cool the jars on a wire rack, then store in the refrigerator or very cold cellar. If you have a pressure canner, that can be used to remove the necessity of refrigeration.

The vibrantly-colored beet liquid can be used in sweet and sour recipes, or any sauce that benefits from a tangy acidity.

Pickled Beets

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