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Ingredientes
- 7 lb beets, about 2 or possibly 2-1/2 inch diameter beet
- 4 c. apple cider vinegar
- 1 x & 1/2 tsp canning or possibly pickling salt
- 2 c. granulated sugar
- 2 c. water
- 2 x cinnamon sticks
- 12 whl cloves
- 6 x Vidalia or possibly sweet type onions, if you like
Direcciones
- Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding color.
- Wash trimmed beets thoroughly. Cover with boiling water and cook till tender - about 25 to 30 min. Drain and throw away liquid. Cold beets.
- Trim off roots and stems. Skins will slide off easily. Slice into slices about 1/4 inch thick.
- Peel and thinly slice onions. Combine vinegar, salt, sugar, and water. Bring to a boil.
- Tie spices in a bundle in a small piece of cheesecloth and add in to vinegar mix. Add in beets and onions. Simmer 5 min. Remove spice bag.
- Using a funnel, fill sterilized jars with beets and onions. Leaving 1/2 inch headspace. Add in warm vinegar solution, allowing 1/2 inch headspace. Adjust lids and process.
- Recommended Process Time in a Boiling Water Canner
- Style of Pack: Warm Water Bath
- Recommended Jar Size: Half-pints or possibly Pints
- Altitude & Time:0-1,000 ft.; 30 min
- 1,001-3,000 ft., 35 minutes.
- 3,001-6,000 ft., 40 minutes.
- Above 6,000 ft., 45 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 588g | |
| Recipe makes 8 servings | |
| Calories 365 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 225mg | 9% |
| Potassium 1072mg | 31% |
| Total Carbs 84.02g | 22% |
| Dietary Fiber 8.5g | 28% |
| Sugars 73.11g | 49% |
| Protein 5.07g | 8% |
