Pickled Beets

1. 1

   Cook beets in water to cover in a large Dutch oven over medium-high heat 30 to 35 minutes or until tender. Drain and peel. (If beets are too large for jars, cut into pieces.)

2. 2

   Bring 3 cups water and next 6 ingredients to a boil in a large heavy saucepan. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.

3. 3

   Pack hot beets loosely into jars, filling to 1/2 inch from top. Cover beets with hot syrup. Remove air bubbles; wipe jar rims. Cover at once with metal lids; screw on bands.

4. 4

   Process in boiling-water bath 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.