Pickled Beets And Raspberries

1. 1

   Cut tops off beets, leaving 1 inch of stem.

2. 2

   Scrub beets well; trim off roots.

3. 3

   Cook in boiling water for 5 minutes, until crisp-tender.

4. 4

   Drain and immediately place beets into ice water to stop cooking process.

5. 5

   Combine sugar, vinegar, water, allspice, cinnamon and salt in a medium saucepan.

6. 6

   Simmer for 15 minutes. Divide beets and raspberries between 2 clean, hot pint jars.

7. 7

   Pour in the hot liquid to within 1/2 inch of the top, distributing spices equally between jars.

8. 8

   Wipe rims with a damp cloth; process 15 minutes in a hot water bath.

9. 9

   Remove and let cool.

10. 10

    Let stand 2 weeks before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.