I grew quite a few beets this year and still have some in the ground. It was quite fascinating how resilient these roots are. After I tilled and planted my garden, random beets started to pop up because apparently someone didn’t pick all of the beets last season. The beets were really ugly after regrowing from the hacked pieces the rototiller left, but they were still edible and delicious.
Earlier this summer I was fumbling through my Great Grandmother’s canning recipes and found this: “Pickled Beets”. I decided that I had to try it out. I have to admit, I haven’t eaten many pickled beets and the ones I have had were so loaded with cinnamon that they were hardly edible, and then there was another homemade pickled beet I tried that was flavored with this candy called “Red Hots”. The flavor was interesting and distinct, but not for me.
This recipe involves a few spices that kind of reminded me of the Christmas season… Cloves, Cinnamon and Allspice. It is a sweet recipe, which of course can be taken in more than one way.
Here it is:
Cook Beets until tender and slip off skins. And then cover with this Pickling Syrup.
4 cups Sugar
2 cups Vinegar
2 cups water
1 T. cinnamon
1 tsp. ground cloves
1 tsp. allspice
1 Lemon thinly sliced
Bring mixture to a good boil and add the beets, place into clean jars and seal.