PICKLED BEETS IN RED WINE

 

In canning season, this procedure for Pickled Beets in Red Wine will always be on the menu.  Anyone who dislikes beets will enjoy this dish. They are great to eat alone or add to a recipe.

 

Ingredients

4 pounds beets, red

1 cup white sugar

1/2 cup dark brown sugar

1 cup dry red wine

1 1/2 cup red wine vinegar

1 cinnamon stick

1/2 teaspoon whole allspice

1/2 teaspoon whole cloves

1 1/2 teaspoon kosher salt

 

Wash the beets thoroughly and place them in a big pot of boiling water. Cook the beets for 20-25 minutes, till they are soft when penetrated with a knife.

Set up the beets in ice water to cease the cooking process.

While the ends are cool enough to handle, cut them off, peel them, and cut them into 1/4-1/2 inch rounds.

Fill clean canning jars halfway with beets.

In the meantime, bring the other ingredients to a boil in a large pot. Lower the heat to low and keep going to cook for five to seven minutes. Take out the cinnamon stick.

Place the liquid over the beets, leaving a half-inch of space among them.

Tighten the two-piece lid on top.

Can for 30 minutes in a boiling water bath canner.

 

Before eating, store in a dry, dark place for 2 weeks.