Recipe Swap

2¼  lbs. raw beets unpeeled
3½  c. red wine vinegar
1 c. plus 1 T. granulated sugar
1 small bay leaf
1 cinnamon stick
1 star anise
4 black peppercorns
1 tsp. pickling salt

Wash  beets well - trim  tops- careful not to cut into  beets or they bleed when cooked. Leave roots intact. Add  all other ingredients to  pan or large bottomed stainless-steel pan. Heat  - stirring until sugar has dissolved- bring to boil.

Add  beets- bring back to  boil- reduce to simmer- cover tightly 1 to 2 hours or until beets are really tender when pierced with a fork. Leave to cook in the liquid.

Remove beets with a slotted spoon. When cool enough - cut off the roots ñ  tops- peel - dice. Wear rubber gloves to peel  beets or look out stain ed hands. Pack into 2 warm-sterilized pint size mason jars with two  part lids.

Strain liquid - return it to  pan. Bring back to boil ñ  pour over beets to cover them completely.

Process in  boiling water bath 30 minutes. Seal ñ let  cool. Label ñ  store in cool-dark place. Allow  flavors to mature  1 month-  refrigerate after opening.  Makes 2 pints.

Notes~ Add some hard boiled peeled eggs to the jars.

Can use whole small beets same size or slice beets once cooked to pack them.  Some times adding raw slices of onion to the jar tool

How do U make UR pickled beets with or without eggs?  Please share